Beat the eggs until frothy. Mix the spinach, salt, pepper and cheese with the egg mixture.
Line a baking sheet with parchment paper and sprinkle with parmesan, spread the mixture on top. Bake for 10 minutes at 200 degrees, leave to cool, turn over so that the filling comes onto the cheese side. Brush with herbal cream cheese, spread the salmon on top, drizzle with lemon juice. Roll the whole thing tightly and wrap in cling film and refrigerate for at least 6 hours. Then cut into slices of any thickness.
Looks great. Serve with baguette and possibly cream horseradish.
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