Dill and smoked salmon roulades

Method

1. Make the crepes. Sift the flour and a pinch of salt into a bowl, gradually whisk in the egg and milk to create a smooth batter. Stir in the butter and half the dill.
2. Melt some butter in a small frying pan over a medium heat. Add a ladleful of batter and swirl to thinly coat the base. Cook for 1 minute each side, until golden, then transfer to a plate. Repeat until all the batter is used up. You should get 8 crepes 3. Stir the remaining dill into the ricotta with plenty of black pepper and a little salt. Spread a tablespoon of this mixture evenly over each crepe. Cover with a layer of salmon and roll up tightly. Cut each roll in half, then slice on the diagonal so 1 end is slanted and the other is cut straight across.
3. Stand the roulades up on a platter and finish with a little caviar and a dill sprig.