Method

1. Sieve the flour and salt into a bowl. Whisk together the eggs and milk, then gradually add the egg and milk mixture to the flour, whisking until a smooth batter is formed. To cook the pancakes heat a non-stick frying pan with a little oil, pour in the batter and cook for 1 minute on each side.

2. Heat another frying pan with oil and fry the cubes of Salmon for 2 minutes turning as they cook. Add the white wine and mustard and cook for a further 2 minutes. After this, add the crème fraiche giving the pan a stir to combine all ingredients. Cook until the sauce has thickened, then slightly season with salt and pepper.

3. Lay the pancakes on a oven tray and place the mix in the middle of the pancakes and form into parcels. Turn the parcels over and sprinkle with gruyѐre cheese, then either place under the grill or in the oven until the cheese has melted – garnish with the rest of the spring onions and a pinch of smoked paprika.