1.In a small bowl, mix crabmeat, crème fraîche, eschalot and zest together. Season to taste.
2.In another bowl, combine avocado, juice and chives. Season to taste.
3.To serve, place a 6cm round pastry cutter on a serving plate. Spoon 1/4 avocado mixture into the bottom. Cover with 2 salmon slices. Remove cutter and spoon over 2 tablespoons crab mixture. Repeat to make 4 plates. Chill until ready to serve. Garnish with micro herbs.
Micro herbs can be found at specialist grocery stores, or some supermarkets. If you can’t find micro herbs, simply replace with chopped chives.Note