In a large non-stick sauté pan, over medium heat, melt butter. Let cool.
In a large bowl, mix flour, baking powder, and whisk together.
In a medium bowl, mix egg, milk, butter, and whisk together.
Add wet mix to dry mix and whisk together until smooth.
Heat sauté pan back to medium heat, and with a tablespoon measure, make 2-inch round pancakes, cooking on the first side until bubbling on top, about 1-2 minutes, and brown beneath. Flip and cook for another minute or so, until lightly browned.
Let cool on a side plate until ready to use.
Layer with slices of smoked fish and/or spreads. Top with crème fraîche and salmon roe. Garnish with minced chives.