Name: Cream Cheese Spread with Smoked Salmon
Prep time: 15 min
Total time: 15 min
Yield: Makes about 1 1/2 cups
Cuisine: american
Ingredients: 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

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Endive leaves stuffed with cream cheese spread with smoked salmon with chopped chives on top

Adapted from Marie Simmons | Fig Heaven | William Morrow, 2004

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 Spread with Smoked Salmon

Quick Glance
(1)
15 M
15 M
Makes about 1 1/2 cups

4/5 - 1 reviews

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Ingredients

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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

Directions

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.

Serve the spread on crisped endive leaves, celery boats, crackers, apple or pear slices, or toast, or use it as a sandwich spread.

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Note

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.

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Comments

Paula H says:

Feb 12, 2020 at 10:09 am

I made this for a small cocktail party recently, and thought it was interesting. I asked my guests for comments because it was a first time for me, and I was trying to determine if it would be part of my repertoire. All said they liked it, and several suggested shrimp instead of salmon as the sweetness might compliment it more. One suggested roasting the walnuts. Was it worth the effort? Definitely yes. Did I like it? Yes. Would I make it again? Probably so, just because it is a little different from standard cocktail fare.

1. David Leite says:
  
  Feb 13, 2020 at 10:33 am
  
  Paula, that’s what I love to hear!!

Cream Cheese Spread with Smoked Salmon