7 oz. can salmon, drained & flaked
2 tbsp. unsalted butter
2 tbsp. tarragon vinegar
1 tsp. soft brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 tsp. paprika
3/8 c. heavy 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 immediately.