Drain 100 g 1/4 lb) canned salmon.
Remove any skin or pieces of bone and mash the meat with a fork.
Stir in the juice of half a lemon, 15ml (1 tablespoon) cream, and a dash of paprika.
For extra piquancy, add a few drops of anchovy essence and some chopped spring onion (scallion).
Spread on rolls.