Pancake Rolls with Smoked Salmon
For the pancakes, stir milk with flour in a bowl and a pinch of salt until smooth. Stir in egg and let batter rest for about 30 minutes. Heat butter (do not brown) in a large frying pan and bake 4 pancakes in succession until golden yellow and let then cool.
For the filling, whip cream until stiff. Mix cream cheese with horseradish and herbs in a bowl until smooth. fold in whipped cream and season with lime juice, salt and pepper. To serve, spread filling onto pancakes and cover with salmon slices. Roll pancake, cut each into 6 pieces and hold together with wooden skewers.