Pancake Sachets

Lay pancakes on a flat surface, with the first-cooked side down. Add 2/3 teaspoon sour cream to center of each pancake; make a small depression in the center of the sour cream, and add about 1/2 teaspoon of horseradish mayonnaise; top with 3/4 teaspoon of chopped smoked salmon.

Draw up edges of pancake evenly over sour cream and smoked salmon to form a sachet. Tie pancake sachet closed with one chive stem. (It may be necessary to use a double knot.) Trim stems if necessary. (If tops of the pancake sachets seem a little dry, spray very lightly with a mist of warm water.)

Place pancake sachets in a single layer, and well separated, in an airtight container. Refrigerate until ready to serve. Pancake Sachets with smoked salmon can be prepared a day in advance.