In a medium mixing bowl, combine eggs, salt, sugar. Gradually add flour alternatively with the milk, whisk it until you obtain a smooth mixture. Add the oil. Let rest for 30 minutes. Heat a crepe pan and grease it with butter and cook the crepes.
Spread cream cheese on the cool crepes, place a slice of smoked salmon over each crepe. Add dill and lemon zest, roll up the crepes, wrap it in plastic film and refrigerate until you will serve it .
Cut each crepe crosswise on the bias into bite-sized pieces (so one side of each piece is flat and the other side is angled) add some eggs of trout and dill not the top.