Smoked Tuna Pate With Crostini Recipe

Name: Smoked Tuna Pate With Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pate, 1 lb smoked tuna or 1 lb other smoked fish fillet, skinned and flaked, 12 ounces cream cheese, 6 tablespoons unsalted butter, and more.

Yes, Smoked Tuna Pate With Crostini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Tuna Pate With Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions