Cut out small rounds or squares from the white bread discarding the crusts and place the breads onto a baking tray
Melt the butter and season, brush the bread rounds with the melted butter on both sides then bake in a moderate oven on 180c for 10-15 minutes or until golden brown and toasted.
In a food processor, whip the ricotta, salmon, garlic, lemon zest and juice then fold through the chopped chives. Season the mix with salt and pepper.
Place small spoonfuls of the salmon mixture onto the crouton and garnish with the salmon pearls and more chopped chives.