Smoked Salmon Roulade Canapes

Make a crepe batter by sifting the flour into a bowl with a pinch of salt, and gradually whisking in the milk and egg to make a smooth batter. Stir in half the dill and all the melted butter. Melt a little butter in a small frying pan, and add a ladleful of batter. Swirl to thinly coat the pan, and cook for 1 min on each side, or until golden. Repeat to make 8 crepes.
Stir the rest of the dill into the ricotta with some seasoning. Spread 1 tbsp of this mixture over each crepe. Cover with a slice of salmon, and tightly roll. Cut each crepe into 4, so you have 32 roulades. Top each roulade with some caviar and a dill frond, and serve.

35 mins

Makes 32

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