Skip to main content

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! 


    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!


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

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

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


    Post a Comment

    Popular posts from this blog

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce