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If you are using the large pickles hollowed out, start with that part. Use the photo above as a guide. Cut about 1.5 inch logs of pickle, and use a melon baller to scoop out some on one side. Save the insides to mix into the filling.
Blend all filling ingredients until smooth. Store covered in the fridge for an hour until ready to use.
Melt the butter in a frying pan over medium high heat and add in the breadcrumbs. Stir and cook, tossing often, until golden brown. Remove from heat.
If the pickle filling seems too thick, thin it out a bit with some pickle juice. Load it into a piping bag with a star tip.
Lay the pickle chips or hollowed out pickle logs onto a platter and pipe the filling onto them.
Before serving, top with the breadcrumbs and chili flakes.