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
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Cream Cheese Spread with Smoked Salmon
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.
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
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.
Notes
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.
Show Nutrition
Serving: 2tablespoonsCalories: 97kcal (5%)Carbohydrates: 4g (1%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mg (7%)Sodium: 195mg (8%)Potassium: 74mg (2%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 259IU (5%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Originally published April 16, 2004
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Recipe © 2004 Marie Simmons. Photo © 2004 David Campbell. All rights reserved. All materials used with permission.
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.
Paula, that’s what I love to hear!!