Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.
Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.
Heat the oil in a non-stick frying pan. Pour 1/4 of the batter into the pan to make an omelette (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and set aside. Repeat these steps with the remaining batter. Combine the cream cheese and chervil, spread on top of the omelettes, arrange the salad and fish on top, fold the omelettes together, plate up.