Directions:
- Preheat oven to 350°F with rack in middle.
- Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
- 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.
- Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
- Cooks' Notes: 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.28 Kcal (324 kJ) | ||
| Calories from fat | 41.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 3% | |
| Sodium | 119.1mg | 5% | |
| Potassium | 44.45mg | 1% | |
| Total Carbs | 5.82g | 2% | |
| Sugars | 5.3g | 21% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 140.3 Kcal (587 kJ) | ||
| Calories from fat | 74.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 7% | |
|---|---|---|---|
| Cholesterol | 13.97mg | 3% | |
| Sodium | 216.24mg | 5% | |
| Potassium | 80.7mg | 1% | |
| Total Carbs | 10.56g | 2% | |
| Sugars | 9.62g | 21% | |
| Protein | 5.71g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 25mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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