Spinach and goat’s milk cheese roulade

Preheat oven to 180 °C and line the bottom and sides of a 33 x 23 cm Swiss roll tin with non-stick baking paper.
Grease lightly with non-stick spray.
Squeeze any excess liquid from the spinach and chop finely.
Process the spinach in a food processor along with the flour, nutmeg, chives and salt and pepper.
When nearly smooth turn the mixture into a mixing bowl.
Beat in the egg yolks.
In a separate bowl whisk the egg whites until stiff peaks form and fold into the spinach mixture.
Turn the mixture into the prepared baking sheet, spreading it evenly.
Bake for 20 minutes or until firm.
Turn out onto a clean sheet of baking paper that has been lightly greased with non-stick spray and leave to cool.
Filling
Meanwhile, beat the goat’s milk cheese and cream cheese together.
When the roulade has cooled to room temperature, spread the cheese mixture evenly on top and roll up.
Wrap in a sheet of baking paper and then in foil and chill.
Pack into the picnic basket along with the cucumber, salmon and caviar or mock caviar.
To serve
Remove the ends of the cucumber and using a potato peeler, slice the cucumber into thin ribbons.
Lightly roll up the ribbons and arrange on two plates.
Slice the roulade and arrange two slices on each plate on top of the cucumber rolls.
Stack a little salmon on top and finish with a scoop of caviar or mock caviar.