6 large dried Calimyrna figs*
figs quartered (see Note)
8 ounces cream cheese
2 ounces smoked salmon
1/4 cup chopped walnuts
1/2 teaspoon kosher salt
2 tablespoons thinly-sliced green scallion tops
Directions: one line for each direction. When saved the lines will be numbered.
* 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.
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 slices, or toast, or use it as a sandwich spread.
This recipe yields about 1 1/2 cups.
Comments: 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.
