Drain 225g (1/2 lb) canned salmon, remove any skin or bone, and.
flake the meat.
Mix it with 50ml (2 fl oz) (1/4 cup) double (heavy) cream and 30ml (2 tablespoons) mayonnaise.
Add 5ml (1 tea spoon) paprika, 15ml.
(1 tablespoon) sherry, and a little salt and pepper.
Place in the bouchee cases and garnish with small parsley sprigs.