Preheat the oven to 190°C. Line a sheet tin with baking parchment.
Cook the frozen spinach according to the packet instructions, squeezing out as much water as you can. Beat the yolks into the spinach and add the nutmeg, salt and pepper.
Whisk the egg whites until they are stiff but not dry and fold them into the spinach.Pour this mixture onto the sheet pan, spread it flat and bake for 10 - 12 minutes. When it is cooked turn it out onto a sheet of baking parchment and remove the backing paper.
Mix together the fromage frais, smoked salmon and dill.
To finish the roulade, spread with a filling and roll up. Serve cut into slices.
Use a damp clean tea towel or parchment paper to roll the roulade.
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