Put the flour, egg, salt and milk in a bowl and stir to form a smooth batter.
Finely chop the chives and parsley and stir in. Finely chop the dill and set aside. Leave the batter to stand for about 15 minutes.
Then cook 3 thin pancakes.
Put each pancake on a piece of cling film. Divide the salmon between the pancakes. Mix the cream cheese with the lemon juice and half the dill and spread thinly over the salmon. Roll up the pancakes (using the cling film to help) and chill in the fridge for at least 1 hour.
To make the honey and mustard sauce, mix the rest of the dill with the mustard and honey to form a smooth sauce. Season with the herb salt.
Remove the pancakes from the cling film and cut into 1 cm thick slices. Put 3 little rolls on a cocktail stick and serve with the honey and mustard sauce.