Remove crepes from box and leave at room temperature for 25-35 minutes until fully defrosted
Place sour cream, cream cheese, lemon rind and juice into a medium bowl. Beat until smooth. Add chives and dill. Season with salt and pepper to taste. Stir to combine. Set aside
Place crepe onto a board, place 25g salmon along the centre of the crepe, spoon 1 tablespoon sour cream mixture over salmon
Fold one side of crepe over filling, tuck in sides and gently roll up to enclose filling
Repeat using remaining crepes and filling. Top each crepe with a sprig of dill. Arrange on a serving plate, sprinkle with pepper and serve
Tips & Hints
In this recipe, the crepes are not heated and once fully defrosted they do roll easily
You can make the parcels 3-4 hours in advance and place in a single layer on a tray lined with non-stick baking paper, cover with plastic wrap and refrigerate until ready to serve
Make the sour cream filling 1-2 days ahead and store in an airtight container in the fridge. For a crowd, simply double the recipe
If you have high blood pressure and watching your sodium intake, omit the added salt and replace the smoked salmon with tinned or fresh salmon
