Smoked Salmon Toasts with Malt Vinegar Syrup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup apple cider |
1/4 cup malt vinegar |
1 1/2 tablespoons mild honey |
1 (4-inch long) sprig fresh thyme |
16 (1/2-inch thick) diagonal slices from a baguette |
1/2 cup créme fraîche |
1/4 pound thinly sliced smoked salmon |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
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.
4. Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
5. 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.
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