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.
Recipe information
Total Time
35 minutes
Yield
Makes 8 servings
Ingredients
1
1
1
1
16
1
1
Need to make a substitution?
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.