Smoked salmon canapés with mango chutney

Mango chutney

• 1 tbsp (15 ml) butter
• 1 shallot, chopped
• 1 mango, peeled and diced finely*
• 3 tbsp (45 ml) rice vinegar, white wine vinegar or apple cider vinegar
• 2 tbsp (30 ml) sugar
• Salt and freshly ground pepper to taste

Spread

• 1 packet (8 oz/250 g) Canadian Cream Cheese , softened
• 1 tbsp (15 ml) your choice of fresh herbs (basil, chive, thyme, oregano, parsley.)
• Salt and freshly ground pepper to taste
• About 24 slices of fresh or toasted bread
• 1/2 lb (225 g) smoked salmon

Mango chutney

1. In a frying pan, melt the butter over a medium high heat and brown the shallot. Add the mango and cook for 2 to 3 minutes.
2. Deglaze with the vinegar, add the sugar and reduce liquid by half. Season to taste and allow to cool.

Spread

1. Meanwhile, beat the Canadian Cream Cheese with the herbs in the food processor. Season well. Spread each slice of bread with the seasoned Canadian Cream Cheese , top with smoked salmon, then top each one with a small amount of mango chutney.
2. Sprinkle with lemon and a sprig of fresh herb. Refrigerate until you are ready to serve