1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
Bake pastry shells according to package directions. Meanwhile, combine the preserves, horseradish and vinegar in a saucepan. Cook over medium heat for 5 minutes or until heated through. Stir in salmon and heat through. Spoon into pastry shells or over toast; serve immediately.