Smoked salmon with chard and dill pancakes

Strip the chard off the stem and cook in salted boiling water for 3 minutes. Strain the chard and refresh in ice cold water for 5 minutes. Squeeze dry and finely chop, so that the chard is small enough to fold through the pancake batter

For the pancakes, mix the flour, baking powder, whole egg, melted butter, half a tbsp of salt, dill and milk and whisk into a smooth batter, then add the finely chopped chard. In a separate bowl whisk the egg white to medium peaks and then gently fold through the batter

Heat a little olive oil in a non-stick pan over a medium heat. Use 2 tbsp of batter per pancake and flip once golden. Cook each pancake for 2 minutes on each side

Serve the pancakes warm alongside the smoked salmon, crème fraîche, chives and the juice and zest of a lemon. Dot the smoked salmon with a little salmon roe if desired, and serve