Spinach and smoked salmon roulade

Spinach roulade

• 4 eggs, seperated
• 200 g frozen spinach, defrosted, drained and excess moisture removed
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 2 pinches ground nutmeg
• 1 tsp freshly squeezed lemon juice

Smoked salmon filling

• 5 sprigs fresh dill, fronds only
• 350 g cream cheese, softened
• 20 - 30 g horseradish cream, to taste
• 200 - 300 g smoked salmon, thinly sliced