Start by thawing the spinach and "squeezing" it free from any liquid.

Put spinach, cream, flour, egg yolks, salt, and pepper in a food processor and blend until the consistency is smooth and creamy.

Whip the egg whites stiff and fold very gently into the spinach mixture.

Line a baking sheet with parchment paper and spread the mixture on it in a square with a thickness of 0.5-1 centimeters.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), top and bottom heat.

Place the baking sheet in the now heated oven and bake the spinach base for 15 to 20 minutes - you can also check if the base has set by lightly pressing it with your fingers.

Take the spinach base out of the oven and let it cool completely.

Place a new piece of baking paper on the kitchen counter.

When the spinach base is cooled, place it on the new baking paper upside down, and peel off the old baking paper.

Put the cream cheese in a bowl with mustard and lemon juice.

Finely chop the bell pepper and chives and add them to the mixture.

Take a cutting board and cut the salmon into smaller pieces. Add to the mixture and season to taste with salt and pepper.

Spread the mixture on the cold spinach base.

Roll tightly into a roulade - here the baking paper can be a helpful tool, a bit like when you roll sushi with a bamboo mat ;-)

Serve immediately for the hungry guests or refrigerate until serving. The salmon roulade can easily keep for several days in the refrigerator as long as it is well wrapped!

If you need to freeze it, keep in mind that it may affect the taste of the salmon and the cream cheese might become a bit grainy.