Serves four people
8 homemade savoury pancakes (buckwheat pancakes are fine too)
a 250g mascarpone tub
4 large slices of smoked salmon
1 tbsp of lemon juice
200 ml single cream
2 peeled tomatoes
chopped dill or chives
salt and pepper
Chop the salmon in small pieces and drizzle with lemon juice. Whisk mascarpone to loosen, adding a little crème fraîche if necessary. Combine with the salmon. Fill the pancakes with this filling, roll and place into a slightly buttered baking dish.
Gently warm the single cream. Add the chopped tomatoes and herbs. Season to taste. After 5-10 minutes, pour the cream over the pancakes. Bake in a preheated 260° F (180°C) oven for 25-30 minutes.