Salmon rolls

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.