Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and ...

followed by the mango chutney. Sprinkle over the tomato. For the salmon and cream cheese pinwheels, spread the remaining cream cheese over the bread, then cover with a layer of smoked salmon.