Smoked Salmon Pate Parcel

Preparation:

1. Defrost the smoked salmon
2. Defrost the hot smoked salmon flakes
3. Defrost the rye boule and cut into a disc
4. Finely chop the chives
5. Zest and juice the lemon
6. Cut the chicory
7. Finely slice the radish

Method:

1. In a blender puree two thirds of the smoked salmon with half the crème fraiche, lemon and all the cream cheese
2. Blend until fine, then stir in half of the chives and hot smoked salmon flakes
3. Place some cling film out onto a table and lay the remaining smoked salmon on it in a square
4. Spoon the smoked salmon mix into the centre and then wrap tightly in the cling film - chill for at least 30 mins
5. Mix the remaining chives with the black sesame seeds - brush one half of the smoked salmon parcel with the lemon oil
6. Sprinkle over the seeds and chives onto the oiled half of the salmon parcel
7. Blend the remaining crème fraiche with the avocado until fine
8. Spoon the avocado crème fraiche onto your chosen serving dish
9. Place the rye bread disc onto the centre of the dish and top with the smoked salmon parcel
10. Garnish with the chicory, radish and micro herbs
11. Drizzle with the lemon oil and serve