Salmon and egg pancakes

Method

1. Preheat the oven to 180°C (350°C, gas mark 4).
2. Place salmon in a non-stick frying pan, cover with water and bring to the boil. Cover and gently simmer for 4-5 mins or until the fish flakes easily. Drain and flake.
3. Put the Lion eggs in a small pan, cover with cold water and bring to the boil. Simmer for 6 minutes and then drain and rinse in cold water, tapping the shells. Peel the eggs and chop. Set aside.
4. For the pancakes, place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. Or if you prefer, place all he ingredients together in a food processor and blend until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
5. Heat a 20cm (8in) diameter non-stick frying pan until hot, drizzle a little oil over the centre ad wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
6. Cook for a further 1-2mins or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further three pancakes in the same way.
7. Put the milk, butter and flour for the filling in a medium pan and bring to the boil, whisking all the time until the mixture boils and thickens. Simmer for 1 min. Remove from the heat and add the salmon, eggs, chives and salt and pepper to taste. Divide the warm mixture between the pancakes and fold into quarters. Serve immediately.