Method

First make the pancakes, whisk all pancake ingredients in a bowl, then place non-stick frying pan on a med heat add a small piece of butter, then pour in about 80ml of batter into hot pan, then rock the pan to coat a thin layer across the base, cook until light brown then flip & do the same, then repeat, when all cooked stack pancake on top of each to stop them drying out.

Next mix the cheese, herbs, pepper & salt in a bowl & mix.

Lay out a pancake, place a dollop of the cheese mixture in the centre, then spread out a thin layer with a pallet knife or the back of a spoon to 5mm of the edge, then place a layer on smoked Salmon on top, next roll up into a swiss roll, cut end off to trim (eat chefs perk), then slice the roll with a sharp knife about 2cm wide then push in a cocktail stick to hold together & to hold when eaten.

When all done pace on a serving platter & garnish.