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Smoked Salmon Salad Toasts #SundayFunday


Today the Sunday Funday group is sharing picnic recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Renu is hosting. We are sharing any recipes that can be eaten at a picnic! Here's the line-up of our creations from the #SundayFunday bloggers...

  • Bacon Broccoli Mac from Amy's Cooking Adventures
  • Cucumber Mozzarella Salad from Palatable Pastime
  • Cowboy Beans from A Day in the Life on the Farm
  • Mango Pico De Gallo from Mayuri’s Jikoni
  • Murukulu Janthikalu from Sneha’s Recipe
  • Smoked Salmon Toasts from Culinary Adventures with Camilla
  • Spicy Avocado Mango Bean Salad from Cook with Renu
  •  
    pic·nic /ˈpikˌnik/ noun
    an outing or occasion that involves taking a packed meal to be eaten outdoors

    So for this picnic, I didn't venture far...I packed a meal for our patio! 

    Toasts

    Slice bread to 1/2-inch thick—any thinner and your bread might fall apart.

    • bread, sliced
    • olive oil
    • salt
    • Also needed: baking sheet, parchment paper (optional), silicone brush

    Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper for easier clean-up (optional).

    Lightly brush both sides of each slice with olive oil. This is usually about 2 to 3 Tablespoons of oil for a sheetful of toasts.

    Arrange slices in a single layer on the prepared baking sheet and bake them on the middle rack of the preheated oven. Bake for 6 to 9 minutes until they’re crisped and golden brown. Turn half way through.

    Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and top with smoked salmon salad.

    Smoked Salmon Salad

    • 4 ounces smoked salmon
    • 1/4 cup whipped cream cheese
    • freshly squeezed lemon juice to taste
    • freshly ground salt
    • freshly ground pepper
    • 1 Tablespoon fresh chopped parsley plus more for garnish

    Place the salmon and cream cheese in the bowl of a food processor. Add in lemon juice and pulse until desired consistency. Season to taste with salt and pepper. Blitz in the parsley. Scoop onto toasts and sprinkle with more parsley as needed.

    That's a wrap for this week's event. The #SundayFunday crew will be back next week to share their favorite quinoa recipes. Stay tuned!

    Comments

    1. Kids would love this toast with smoked salmon filling. Looks good

      ReplyDelete
    2. You would have to fight me to get the bowl of this smoked salmon dip out of my hands.

      ReplyDelete
    3. Camilla thanks for sharing this recipe. Am sure hubby will be happy if I carry smoked salmon salad one day for our picnic.

      ReplyDelete

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