Mix the fresh cheese with the dill and lemon zest.
Season with salt and pepper to taste.

On a cutting board, stack the pancakes on top of each other and cut off the edges to obtain a 8″ (20 cm) square (you can also do the cutting once the assembly is finished).
Place a first pancake and spread a thin layer of the cheese mixture.
Cover with slices of smoked salmon, then cover with a buckwheat pancake.
Repeat the operation until the ingredients are used up, and finish with a pancake.

Cut the preparation into 16 squares.
Insert toothpicks into two corners of each square (which will facilitate cutting), and cut them in half diagonally to obtain 2 triangles.
Cover with plastic wrap and refrigerate until serving.