Edward Hayden gave us this recipe for Smoked Salmon Rolls, “a delicious and quirky starter for a dinner party… they are also a fantastic canapé for a summer lawn party.”   PANCAKE BATTER: (makes 6 large pancakes) 8oz/225g plain flour pinch salt 2 large eggs 1-2 dessertspoons of chopped parsley 16floz/450ml milk grated zest of 1 lemon   In a large mixing bowl sieve the flour and the salt together. Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. Add in the grated lemon zest and the chopped parsley at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required. Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter. Allow to cook for about a moment or two on either side until they are nice and golden brown. Store the pancakes between discs of parchment paper and if necessary refrigerate until required.   FILLING: 3 tablespoons crème fraiche 1 tablespoon chopped parsley grated zest of 1 lemon cracked black pepper approx 12 slices Smoked Salmon   Mix the crème fraiche, parsley, lemon juice and cracked black pepper together and store in a bowl. Thinly slice (or buy presliced) smoked salmon. Lay the pancakes out flat on a chopping board. Spread with some of the lemon scented crème fraiche and then arrange some smoked salmon on top. Roll up very tightly and cut with a sharp knife into rounds, discarding the end slices. The rounds should be approximately 1 inch wide. Arrange onto a large serving platter and serve immediately or transfer to the fridge. This recipe features in Edward’s book ‘Food to Love.’ You can source lots more of Edward’s recipes, and order his wonderful cook books, on www.edwardentertains.com And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.