A tasty snack to serve for supper, Nova Scotia Salmon Cream is quick and easy to prepare.
7 oz. canned salmon, drained and flaked
1 oz. unsalted butter
2 tablespoons tarragon vinegar
1 teaspoon soft brown sugar :’, teaspoon salt
½ teaspoon black pepper a teaspoon cayenne pepper
2 teaspoon paprika
3 fl. oz. double cream
4 slices hot buttered toast
Put the salmon and butter into a medium-sized saucepan. Place the pan over low heat and cook the mixture for 5 minutes, stirring frequently. Pour the vinegar into the pan and stir in the sugar, salt, pepper, cayenne and paprika. Stir the cream into the salmon mixture and cook for a further 1 minute.
Remove the pan from the heat and spoon equal amounts of the mixture over the slices of toast. Serve at once.