• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

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.

• 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

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