Mix 200 g flour, eggs, milk and approx. ½ teaspoon salt to form a smooth pancake batter. Let it soak for about 15 minutes.
Peel and finely chop the onions. Clean the chanterelles and wash them briefly if necessary.
Heat the oil in a pan in portions and bake 6 pancakes one after the other from the batter. Keep warm.
Heat the butter. Fry the onions and mushrooms in it, turning. Season with salt and pepper. Dust over 1 tablespoon flour and sauté briefly. Deglaze with 200-250 ml of water and cream. Bring to the boil while stirring and simmer for 3 minutes. Then season to taste with broth, pepper and lemon juice.
Wash the chives and cut into rolls. Spread the salmon slices on the pancakes, roll them up (rolled up decoratively: place the salmon on top of the pancakes so that it overlaps a little at the top and is easy to see).
Arrange the pancake rolls with the chanterelle cream on a platter. Scatter chives on top. Garnish with lemon or dill if you like.