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