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
