Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

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.

　　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.