Steps
- Whisk 2 tablespoons of wholegrain mustard with 100ml of olive oil, adding it slowly. Mix in juice from 1 lemon and season.
- Whisk 4 beaten eggs, 140g of all-purpose flour, and 250ml of milk until smooth. Finely chop half of 2 handfuls of chives and stir in; season with salt and pepper.
- Lightly oil a nonstick skillet over medium-high heat. Swirl in a thin layer of batter and cook for 1 minute. Flip, cook for 30 seconds, and repeat with the remaining batter.
- Fold the crêpes into quarters. Arrange with 6 handfuls of mixed salad leaves, 12 slices of smoked salmon, and 1 thinly sliced lemon. Halve the remaining chives, scatter over, and drizzle with the dressing.