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 coldsmoked salmon will work well, but if you're feeling flush, you will be treating yourself to salmon that is supersilky 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 tangysweet malt vinegar syrup until you've tried it. You just might get hooked.
•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 rewarm 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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