In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
Decorate each salmon topped pancake with a tiny feather of dill.