Mix the salmon with the fresh cream in a hand mixer. Season with the juice of one lemon, salt and pepper, and stir in the dill and capers. 2.
Spread the pancakes with the salmon sauce, roll them up and cover each roll tightly with cling film. Refrigerate.
Just before serving, cut the rolls into slices about 1 cm wide. Place on a platter and garnish with dill.
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Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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