Smoked Salmon Toasts with Malt Vinegar Syrup
Elegant appetizer toasts featuring smoked salmon and créme fraîche, topped with a sophisticated malt vinegar and apple cider reduction. Perfect for entertaining or as a luxurious snack.
8 servings
32 min
Ingredients
- •½ cup apple cider
- •¼ cup malt vinegar
- •1½ tablespoons honey
- •1 sprig fresh thyme
- •16 slices baguette
- •½ cup créme fraîche
- •¼ pound smoked salmon
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
12 min
- 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.
10 min
- 4.
Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
5 min
