Slice the baguette diagonally into1-cm slices. Bake the slices for 3 minutes or until they are crisp and brown. Set aside to serve at room temperature.
Cut the avocado in half lengthwise. Remove the pit and peel the skin off, starting from the narrow end. Lay the avocado down on a cutting board, hollow side down. Cut the avocado 3/4 of the way up in even slices, leaving about 2.5 cm at the stem end uncut and then press down gently to fan slices apart.
Using a ring cutter, cut the avocado fans into round shapes.
On a serving plate, spread the foie de poisson over each piece of toast, top with the pink fleur de sel, chives, olive oil and avocado and then garnish with edible flowers.
