Herby egg and salmon pancake rolls

4 large eggs
2tbsp plain flour, sieved
6tbsp fresh mixed herbs (dill, chives, parsley), chopped
400g (14oz) light cream cheese with chives
400g (14oz) smoked salmon slices
Pink peppercorns, to garnish
Shredded cucumber salad, to serve

The winning combination of soft cream cheese, smoked salmon and fresh mixed herbs makes a delicious light supper or snack.

In short	Preparation time: 5 mins Cooking time: 10 mins Total time: 15 mins Serves: 4 people Course: Soups, starters & snacks
Nutrition (per portion)	448 calories 28g fat (13g saturates)

Method

1.Beat eggs in a large bowl with 2tbsp water, sift in the flour and add the herbs. Stir and season. Heat a lightly greased non-stick frying pan over a medium heat and pour in a quarter of the mixture, tilting the pan to spread evenly. Cook for 1 minute or until set, then flip over and cook for 20-30 seconds, before carefully removing from the pan. Repeat with the remaining batter to make 4 pancakes in total.

2.To assemble the pancakes, beat the cream cheese until smooth and spread over one side of each pancake, top with the smoked salmon. Roll the pancakes into a neat cylinder and cut each into 3-4 pieces. Garnish with pink peppercorns and serve with a shredded cucumber salad.

Photographs Peter Cassidy; food styling Sunil Vijayakar