Smoked Salmon Toasts with Malt Vinegar Syrup
The Irish are famous for their smoked salmon, so it's a natural for a St. Patrick's Day party. Of course, you don't have to use Irish smoked salmon for these toasts; any coldsmoked salmon will work well, but if you're feeling flush, you will be treating yourself to salmon that is supersilky in texture with a distinct smokiness that comes from spending time near smoldering hardwoods such as oak and beechwood. If topping your salmon with anything other than a gentle squeeze of lemon seems like heresy, don't knock our tangysweet malt vinegar syrup until you've tried it. You just might get hooked.
•Bread can be toasted 1 day ahead and kept in an airtight container at room temperature. Make sure toasts are completely cool before storing them. If they soften slightly overnight, just rewarm them in a 300°F oven for a few minutes.
•Syrup can be made 3 days ahead and kept chilled, covered. Bring to room temperature before using.
Recipe information
Total Time
35 minutes
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
Step 3
While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
Step 4
Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
Recipe notes
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