Smoked Salmon Canapés with Mango Chutney

Name: Smoked Salmon Canapés with Mango Chutney
Yield: 24 canapés
Ingredients: Mango chutney; 1 tbsp (15 mL) butter; 1 shallot chopped; 1 mango peeled and diced finely*; 3 tbsp (45 mL) rice vinegar or white wine vinegar or apple cider vinegar; 2 tbsp (30 mL) sugar; Salt and freshly ground pepper to taste; Spread; 8 oz (250 g) Canadian Cream cheese softened; 1 tbsp (15 mL) your choice of fresh herbs (basil; chive; thyme; oregano; parsley; etc); Salt and freshly ground pepper to taste; About 24 slices of fresh bread or toasted bread; 8 oz (225 g) smoked salmon

This is the Smoked Salmon Canapés with Mango Chutney recipe.

Prep: 15 min
Cooking: 5 min

Yields 24 canapés

smoked salmon canapes with mango chutney

Ingredients

Mango chutney
1 tbsp (15 mL) butter
1 shallot chopped
1 mango peeled and diced finely*
3 tbsp (45 mL) rice vinegar or white wine vinegar or apple cider vinegar
2 tbsp (30 mL) sugar
Salt and freshly ground pepper to taste
Spread
8 oz (250 g) Canadian Cream cheese softened
1 tbsp (15 mL) your choice of fresh herbs (basil, chive, thyme, oregano, parsley, etc)
Salt and freshly ground pepper to taste
About 24 slices of fresh bread or toasted bread
8 oz (225 g) smoked salmon

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Preparation

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. Deglaze with the vinegar, add the sugar and reduce liquid by half. Season to taste and allow to cool.

Meanwhile, beat the Canadian Cream cheese with the herbs in the food processor. Season to taste with salt and pepper.

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. Sprinkle with lemon and a sprig of fresh herb.

Refrigerate until you are ready to serve. Véronique Gagnon-Lalanne, chef