Rye bread chips:
Preheat the oven at 190° C.
Cut the rye bread into thin slices. Use a cold meat cutter, if you have one. Put the rye bread slices on a baking tray with baking paper. Brush with olive oil on both sides. Bake them in the oven for 10 minutes, or until golden. The bread becomes crisp when it has cooled off. Sprinkle with smoked paprika salt.
Peel the avocados and mix with Greek yoghurt, lemon juice and parsley. Season with parmesan salt.
Serve the rye bread chips with Nicolas Vahé Terrine. Use the avocado cream as dip.