Serves 10 Prep time: 1 hour 10 mins Ingredients 10 pancakes 500g: smoked salmon 100ml: soured cream 1/2 bunch chives, cut in 3cm batons 5ml: balsamic vinegar 25ml: olive oil 50ml: single cream 50g: lemon juice 300g: mixed salad leaves 100g: cucumber, diced salt and pepper Preparation 1. On each pancake, layer smoked salmon, soured cream and chives. Tightly roll up each pancake in clingfilm to ensure they do not open up. Refrigerate for an hour. 2. Meanwhile, whisk together balsamic vinegar, olive oil, salt and pepper to make a dressing. Set aside. 3. Lightly whip cream with salt and pepper and then mix in lemon juice to make lemon-cream dressing. 4. To serve, slice rolls, drizzle with dressings and serve with mixed salad leaves and cucumber.