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Dried Fig&Walnut w/ Smoked Salmon spread




Source of Recipe


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List of Ingredients






Makes about 1 1/2 cups

Spoon spread 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.


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 slices, or toast, or use it as a sandwich spread.

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.



Recipe