Preheat the oven to gas 5, 190°C, fan 170°C and line a 18 x 28cm (7 x 11in) baking tin with nonstick baking paper.
Cook the spinach according to the packet instructions. Drain and squeeze out water. Beat the egg yolks into the spinach and add nutmeg, salt and pepper to taste. Whisk the egg whites until stiff but not dry, and fold them into the spinach.
Pour this mixture into the baking tin, spread it flat and bake for 10-12 minutes in the preheated oven, until just nicely set. When cooked, turn it out on a clean sheet of nonstick baking paper laid on top of a tea towel, with the baking paper side upwards. Carefully remove the baking paper.
Mix together the fromage frais, smoked salmon and dill, and season to taste. Spread this mixture on top of the cooked sheet of egg and spinach, leaving a little gap clear at the short sides. Roll up the roulade like a Swiss roll and leave to cool.
Cut into thickish slices to serve.
*Inspired by Alexa W. featured in the Realfood Cookbook
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Pair this with finest* Tingleup Riesling
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