Preparation time 20 mins, cooking time 15 mins.
Preheat the oven to 190c/170 fan assisted.
Line a swiss roll tin (23 x 32cm) with baking paper.
Steam the spinach and cook until just wilted, when cool enough to handle squeeze out excess water. Place into food processor then add crème fraiche, egg yolks, nutmeg and seasoning and half grated cheese. Blend until finely chopped.
In a large bowl whisk the egg whites until stiff then add the spinach mixture and gently fold together. Spread in the prepared tin and bake for 12-15 mins.
Meanwhile beat the goats cheese and crème fraiche together until smooth then add the chives. Place a large sheet of baking paper on the work surface and sprinkle the remaining grated parmesan.
Turn the spinach roulade onto the dusted paper and carefully peel away lining paper. Allow to cool.
Spread the goats cheese mixture and then sprinkle the walnuts and chopped celery on top. Roll up from long side and slide onto a board.
Refrigerate until needed. Cut slices and serve with salad.