Preheat the oven to Gas 5, 190°C, fan 170C
Line a 18cm x 28cm baking tin with nonstick baking paper.
Cook frozen spinach according to the packet instructions, then drain and squeeze 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 baking tin and spread it flat and bake for 10 – 12 minutes.
When it is cooked turn it out onto a clean sheet of baking parchment laid on top of a tea towel and remove the backing paper. Roll up the roulade and leave to cool.
Mix together the fromage frais, smoked salmon and dill and season to taste.
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