Yield
4 cups

How to Make It

Step 1

Remove and discard dark meat from fish fillets. Flake white meat, and set aside.

Step 2

Beat cream cheese at medium speed with electric mixer until fluffy. Add lemon juice, cognac, and pepper; beat until thoroughly blended. Stir in fish, onion, dill, and capers. Pack into 1-quart crock or bowl; cover and chill two hours. Let stand at room temperature 15 to 30 minutes to soften; serve with crackers or crostini. Garnish, if desired.

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