Herb pancakes stuffed with smoked salmon

Makes 24

Follow the pancake recipe as in the chargrilled peppers and goats’ cheese pancakes.

225g (8oz) thinly-sliced smoked salmon

110g (4oz) cream cheese

Squeeze of lemon juice

Freshly-ground black pepper

• Beat the cream cheese with the lemon juice and black pepper. When the pancakes are cold, spread a little of the cream cheese over each pancake then lay slices of smoked salmon over it. Spread a little more cheese over the salmon then tightly roll up the pancakes. Cut into thick slices to serve.