Put the cream in a pan, pour in 1 tablespoon of lemon juice, season with salt and pepper and add the spinach. Stir-fry very briefly. When the spinach has shrunk halfway, remove it from the heat immediately and set it aside.
Put some butter in a pan and briefly fry the salmon fillets. Pour in a dash of soy sauce and turn the fillets over to brown them. The fish should still be raw inside.
Meanwhile, the spinach has cooled down a bit and you can stir in the salmon eggs (if the spinach is still hot, the salmon eggs will cook and become hard).
Place the spinach in the center of a deep plate and arrange the salmon on top. Top with an extra spoonful of salmon eggs, a sprig of thyme and grate some of the lemon zest over it.

Tip: Appetizer, starter or main course.
It's all possible. As an appetizer or starter, I serve this dish without salmon or with a small piece of raw salmon, in a bowl. Very nice, surprising and very exquisite. As a main course, I serve it as above, with a little more spinach. Then I count about 100 grams of salmon per person. That's enough, because the salmon eggs and cream are also very filling.