Smoked Salmon Pancake Rolls

Makes 16 pieces

These rolls make a delightful easy-to-handle little package to accompany a welcoming drink as people gather for Christmas dinner.

⅔ cup crème fraîche or sour cream

250 g sliced smoked salmon

1 bunch chives, finely chopped

watercress sprigs, to garnish

pancakes

½ cup plain flour

pinch of salt

1 large egg, lightly beaten

1 cup milk

butter, for frying

To make pancakes, sift the flour with the salt into a bowl. Whisk in the egg. Stir in half of the milk, until smooth. Stir in the remaining milk and leave to stand for 30 minutes.

Heat a 20 cm non-stick frying pan over a moderate heat. Brush with a little melted butter. Add ¼ cup of the batter and tilt the pan to cover the base. Cook for 1 minute, until bubbles appear. Turn the pancake and cook for a further minute. Repeat with more melted butter and the remaining batter to make 6 pancakes.

Lay a double thickness of plastic wrap on a work surface and top with two pancakes, side by side, overlapping slightly. Spread with a third of the crème fraîche and top with a third of the smoked salmon slices, then a third of the whole chives.

Use plastic wrap to help roll the pancakes up tightly like a Swiss roll. Wrap tightly in plastic wrap and chill for 30 minutes. Repeat with the remaining pancakes, crème fraîche, smoked salmon and chives.

When ready to serve, cut into 3 cm slices and arrange on a serving platter. Garnish with sprigs of watercress and serve.

TIP Pancakes can be made a day ahead. Store in a freezer bag in the freezer or refrigerator with squares of greaseproof paper between pancakes, until required.