To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.

Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.

Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.

Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese with the goat cheese in a bowl with the chives and lemon juice. Season to taste.

Line the cutter or teacup with cling film. Put a pancake round in the bottom of the cutter and add a dollop of the chive cream cheese. Cover with a layer of the smoked salmon and then add another dollop of the chive cream cheese. Repeat these layers and finish with a pancake round. Close the cling film over the pancake and repeat until you have four in total. Place in the fridge until needed.

To sere, remove from the cling film and place on the serving plates.

Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add the dressed salad on each plate and drizzle around the remaining dressing and garnish with the lemon wedges.