This simple cream cheese spread, made entirely in the food processor, reminds me of the cream-cheese and date-nut-bread sandwiches I once relished at my favorite Chock Full o’ Nuts coffee shop when I was in college. (They were so rich that they were sold by the half sandwich.)
Spoon it into crisp endive leaves or celery boats, spread it on pear or apple slices, crackers, or toast, or make a half sandwich on whole-grain bread. Hot-smoked salmon has a more pronounced salty, smoky taste than brined salmon, but either type will work.–Marie Simmons
Cream Cheese, Fig, and Walnut Spread with Smoked Salmon Recipe
- Quick Glance
- 15 M
- 15 M
- Makes about 1 1/2 cups
- 6 large dried Calimyrna figs, stems trimmed, quartered (see note)
- 8 ounces cream cheese, at room temperature
- 2 ounces smoked salmon, diced
- 1/4 cup chopped walnuts
- 1/2 teaspoon kosher salt
- 2 tablespoons thinly sliced green scallion tops, optional
- 1. Finely chop the figs in a food processor. Add the cream cheese and process until combined. Add the salmon, walnuts, and salt; pulse just to blend. Scrape into a bowl. Add the scallions, if desired.
- 2. Serve the spread on crisped endive leaves, celery boats, crackers, apple or pear slices, or toast, or use it as a sandwich spread.
- To finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and the metal blade with vegetable oil. If the figs are unusually dry, reconstitute them in boiling water for 10 minutes; drain and blot dry before chopping.
Cream Cheese, Fig, and Walnut Spread with Smoked Salmon Recipe © 2004 Marie Simmons. Photo © 2004 David Campbell. All rights reserved.