Crab salmon and avocado stacks

Ingredients

• 1/2 cup (170g) cooked crab meat
• 1/2 cup crème fraîche
• 1/5 eschalot, finely chopped
• 1 teaspoon finely grated lemon zest
• 1 avocado, stoned, peeled, chopped
• 1 tablespoon lemon juice
• 2 tablespoon chives, chopped
• 8 slice smoked salmon
• 100 gram micro herbs, to serve

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