Instructions: Pre heat the oven to 200?C/400?F/gas mark 6-7.

Cut the french bread into fairly thin slices on a slight slant. Place on a baking try and brush with olive oil. Place in the oven for 12?14 minutes or until the bread croutes become golden and hard.

Meanwhile drain the tinned salmon in a sieve and then place in a large mixing bowl. Add the ketchup, fromage frais, horseradish, chilli sauce and spices. Mix all of these ingredients well together using a normal fork.

Place the fresh coriander in a clean glass and with a sharp pair of scissors snip the coriander. This will retain all of the essential flavours and properties of the coriander. Add the snipped coriander to the salmon mix and season well with salt and pepper.

In another bowl simply mix the lemon juice with the oil and seasoning and then gently mix the salad leaves together.

When the bread croutes are ready simply place the salmon mix on top using a fork again and sprinkle over some roasted sesame seeds.

To serve: Simply place a small amount of green salad leaves in the centre of the plate, then place three salmon croutes on each plate and and then scatter over some whole chives.

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