Preheat oven to 190C, Fan 170C, Gas 5.
Place the salmon fillets on a sheet of baking paper on an oven tray. Squeeze half of the the lemon juice over the fillets and season with a little salt and pepper.
Spread 25g Smoked Salmon Pate evenly over the top of each of the fillets.
Mix together the bread crumbs with the chopped herbs and sprinkle over the pate, pressing down lightly to help the bread crumbs to stick.
Bake the coated fillets in the preheated oven for 15-20 minutes depending on the thickness of the fillets, until the fish flakes.
While the salmon is cooking, spoon the remaining pack of Smoked Salmon Pate into a small bowl and stir through the yogurt, juice of 1/2 a lemon, and 1 heaped tsp of sumac. Mix well together.
To serve, spread the wraps generously with the smoked salmon and yogurt dip. Place a cooked salmon fillet in the centre of each and toss over a few slices of red onion, rocket leaves and pomegranate seeds if using. Add a sprinkling of sumac and serve.
Tip: Place the breadcrumbs in a bag, add the chopped herbs, seal the bag and shake well to mix together.