Jersey Royal Potato & Smoked Salmon Crepes

**Prepare the Crepes:** In a mixing bowl, whisk together the flour and salt. Gradually whisk in the milk until smooth. Add the eggs and melted butter and whisk until just combined. Let the batter rest for at least 15 minutes (or up to 1 hour) at room temperature.

Heat a lightly oiled crepe pan or non-stick frying pan over medium heat. Pour a thin ladleful of batter into the pan, tilting the pan to spread the batter evenly. Cook for 1-2 minutes per side, or until golden brown. Repeat with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean tea towel to keep warm.

**Prepare the Potato Filling:** While the crepes are resting, boil the Jersey Royal potatoes in salted water until tender (approximately 15-20 minutes). Drain well and return to the saucepan. Add the Jersey butter and allow it to melt.

Mash the potatoes with a potato masher or rice through a potato ricer for a smoother texture. Stir in the crème fraîche, smoked salmon, chives, dill, and lemon juice. Season to taste with salt and freshly ground black pepper. Gently fold the mixture to combine, being careful not to break up the salmon too much.

**Assemble the Crepes:** Lay a crepe flat on a plate. Spoon a generous amount of the potato and salmon filling onto the center of the crepe. Fold the sides of the crepe inward, then roll it up tightly. Repeat with the remaining crepes and filling.

**Serve:** Serve the crepes immediately, garnished with extra fresh herbs (such as dill or chives), and alongside a fresh salad of local seasonal greens, if desired.