Smoked Tuna Pate with Crostini

I use smoked tuna because I have a lot of it (thanks to a fishing Hubby), but any smoked fish will work as well. This recipe is my traditional contribution to Super Bowl parties. You can serve this with crackers, but the crostini (baugette slices) are sturdier and won't crumble when spreading. *Note that "cooking Time" is refrigeration time.

• Ready In: 4 hrs 30 mins
• Serves: 15

Ingredients

• Pate

• 1  lb  smoked tuna or 1  lb  other  smoked fish fillet, skinned and flaked
• 12  ounces cream cheese
• 6  tablespoons unsalted butter
• 1  medium red onion, minced
• 1⁄4 cup  chopped fresh dill
• 2  tablespoons  drained capers
• 3  tablespoons fresh lemon juice
• 2  tablespoons cognac
•  pepper
•  lemon wedge (to garnish)
•  capers (to garnish)

• Crostini

• 2  loaves  day-old French baguettes
• 1⁄2 cup olive oil
• 1 1⁄2 tablespoons  fines herbes or 1 1⁄2 tablespoons  Italian herb seasoning

Directions

1. Bring the cream cheese and butter to room temperature and cut into small chunks.
2. Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined.
3. Add the onion, dill, capers, lemon juice and Cognac; beat just until blended.
4. Do not over-beat, the pate should have some texture.
5. Season to taste with pepper.
6. Line a 1-quart crock or mold with plastic wrap and pack the pate into it.
7. Cover and refrigerate for a few hours to mellow the flavors.
8. When ready to serve, un-mold onto a serving platter and peel off the plastic wrap.
9. Garnish with capers and lemon wedges and serve at room temperature with crostini.
10. For Crostini: Pre-heat oven to 350F.
11. Slice baugettes into 1/4 inch thick slices.
12. Arrange the bread slices in a single layer on baking sheets.
13. Lightly brush one side of each slice all over with olive oil, then sprinkle lightly with the herbs.
14. Bake just until crisp and light golden brown, about 12 to 15 minutes.
15. Let cool to room temperature, then store in an airtight container or ziplock bags.
16. This will make 5 or 6 dozen slices, depending on the size of the baugettes and the thickness of the slices.