Smoked Salmon Toasts with Malt Vinegar Syrup

Name: Smoked Salmon Toasts with Malt Vinegar Syrup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters apple cider; 16 slices 16 (1/2-inch thick) diagonal from a baguette; 118 milliliters créme fraîche; 4 inches long) sprig fresh thyme; 2 Tbsps mild honey; 59 milliliters malt vinegar; 113 grams thinly sliced smoked salmon

Smoked Salmon Toasts with Malt Vinegar Syrup is a pescatarian recipe with 8 servings. One serving contains 238 calories, 9g of protein, and 6g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up apple cider, mild honey, thyme, and a few other things to make it today.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.

Ingredients you will need

Baguette

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Vinegar

Bread

Cider

Honey

Thyme

Equipment you will use

Sauce Pan

Spread toasts with créme fraîche and top with salmon.

Ingredients you will need

Salmon

Spread

Drizzle with malt syrup.

Ingredients you will need

Malt Syrup

•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.

Ingredients you will need

Bread

Syrup

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Sauce Pan

Ingredients

Servings:

118milliliters

apple cider 16slices

16 (1/2-inch thick) diagonal from a baguette 118milliliters

créme fraîche 4inches

long) sprig fresh thyme 2Tbsps

mild honey 59milliliters

malt vinegar 113grams

thinly sliced smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.