Cream Cheese, Dried Fig, and Walnut Spread
with Smoked Salmon

This simple cream cheese spread is made entirely in the food processor, and you can omit the salmon if you would prefer. 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.

Makes 1½ cups

6 large dried Calimyrna figs, stems trimmed, quartered (see note)

8 ounces cream cheese, room temperature

2 ounces smoked salmon

¼ cup toasted walnuts, chopped

salt and pepper to taste

1 teaspoon lemon zest

1 teaspoon lemon juice

Finely chop the figs in a food processor. Add the cream cheese and process until combined. Add the salmon, walnuts, salt, and zest; pulse just to blend. Scrape into a bowl.

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.