1. In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together. 2. Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice. 3. Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle. 4. Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip. 5. Once you have made the pancakes, and they've cooled a little, tear off strips of smoked salmon and arrange the small slices on each pancake. 6. Decorate each salmon-topped pancake with a tiny feather of dill.