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
- 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
- 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.
Originally published April 16, 2004