To make the spinach roulade, first you need to prepare the spinach.
If fresh, cook it quickly in a pan with a drizzle of oil and a pinch of salt until the water has dried.
Tip the spinach into a food processor and add the eggs, basil, salt, parmigiano cheese and the flour.
Blend until really finely chopped and well mixed.
Prepare a square baking tray by covering it with parchment paper.
Level the surface if necessary and bake the spinach mixture in a preheated oven at 180 ° for 20 minutes.
Once ready, remove it from the tray still attached to the parchment paper and let it cool but cover it with cling film - in this way the mixture will not dry out but will remain elastic for rolling.
When the mixture is cool, remove the cling film and fill the roulade with cream cheese, salt and pepper, chives and salmon.
Roll up the roulade from the shortest end, pushing it away from you while rolling to make a tight swirl.
Trim the ends and put in the fridge for 1 hour.