Kosher salt and freshly ground black pepper to taste
Cooking spray
Instructions
Make the dressing by whisking the olive oil into the wholegrain mustard in a measuring cup until emulsified. Add the juice of half the lemon and season with salt and pepper to taste and then set aside.
To make the pancake batter, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt and put to the side.
Heat a non-stick frying pan over medium high heat. Spray the pan with cooking spray. Pour about 1/3 cup of the pancake batter into the pan and swirl to cover the bottom of the skillet. This is a very thin pancake so tilt the pan to cover the bottom. Cook for about 1 min, then flip and cook for thirty more seconds until done. Place on a on a plate until you’ve made all the pancakes. You will get two – four pancakes out of the batter. One pancake is a perfect serving but no one ever complains about two!!!
You are now ready to assemble your appetizer. Arrange the lettuce leaves on one side of the plate. Fold each pancake into quarters and place one or two pancakes next to the lettuce. Top the pancakes with some of the cut chives and a slice of the lemon. Then top that with the smoked salmon. Drizzle the mustard dressing over the salmon, pancakes and lettuce leaves and serve.