Place the cream cheese in a heat-proof bowl.

Place over some simmering water and with the back of a spoon mix until very smooth.

Set aside to cool.

Place a small pan on a medium-low heat, add the oil, butter, shallots, garlic, salt and pepper and cook for a couple of minutes.

Then add the lemon zest.

When softened, remove from heat to cool.

Add the shallots and garlic mix, along with the flaked salmon, to the cream cheese and combine.

Fold gently to combine, being careful not to break up the salmon too much.

Check seasoning before placing mixture into the jar.

Heat butter to cover the pate, until melted.

Pour over the pate and let cool slightly, then place the reserved parsley leaf on top.

Place into the fridge until ready to serve.

To roast the baguette, preheat oven to 100 C.

Drizzle bread with olive oil, then place the rounds directly onto the racks in the oven.

When nicely golden (about 1 hour) remove from oven and rub with garlic.

Let cool, then place in an air-tight container until needed.

To serve, spread a spoonful of pate onto a roasted baguette slice and garnish with parsley leaf.