You can prepare these pancake rolls a day ahead and store them in the refrigerator wrapped in plastic wrap. It is best to cut into slices at the last minute. Instead of salad dressing, you can add creamed horseradish or mustard cream if you like.
Beat eggs in a baking bowl with a whisk. Gradually mix in flour. If the mixture becomes too firm, add a little milk. Once flour is used up, fold in remaining milk, 2 tbsp oil and 1 strong pinch of salt. Let the dough rest for at least 1 hour. Heat a quarter tsp of butter in a large frying pan. Pour in some of the dough and spread it thinly and evenly by swirling the frying pan. Pour excess batter back into the baking dish. Bake pancakes for about 1 minute, then turn to the other side and bake for another 30 seconds. Continue in this manner until batter is used. Cool.
Rinse chives, shake dry. Cut into narrow rolls except for a few stalks for garnish. Place 2-3 pancakes side by side on plastic wrap so they overlap a tiny bit, use remaining pancakes elsewhere, e.g. for breakfast). Spread pancakes thinly with crème fraîche and sprinkle with chives. Season with pepper and top with salmon. Roll up tightly from the long side using the foil.
Wrap in foil and place in refrigerator for at least half an hour to firm up.
From salt, juice of one lemon, pepper and 6 tbsp. oil.