Smoked Salmon Toasts with Malt Vinegar Syrup

Smoked Salmon Toasts with Malt Vinegar Syrup
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 cold–smoked salmon will work well, but if you're feeling flush, you will be treating yourself to salmon that is super–silky 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 tangy–sweet malt vinegar syrup until you've tried it. You just might get hooked.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Fish Appetizer Cocktail Party St. Patrick's Day Vinegar Seafood Salmon Honey Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 cup apple cider
  • Carbohydrate 317 g(106%)
  • Cholesterol 11 mg(4%)
  • Fat 18 g(28%)
  • Fiber 13 g(53%)
  • Protein 67 g(135%)
  • Saturated Fat 5 g(25%)
  • Sodium 3715 mg(155%)
  • Calories 1696

Preparation 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 re–warm 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.

Preparation 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 re–warm 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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