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!