Smoked Tuna Pate with Crostini

Recipe by ClareVH
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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