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Smoked Salmon Toasts with Malt Vinegar Syrup

By Ruth Cousineau
Image may contain Food Plant Dish and Meal
Smoked Salmon Toasts with Malt Vinegar SyrupChris Gentile

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.

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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