Open salmon like a book, by slicing salmon on the side through to within 1-inch of other side. Open carefully; cover with plastic wrap and carefully pound to make an even thickness. Set aside while making filling and sauce.

For filling: heat oil and add spring onions and saute until brown and caramelization begins. When brown add garlic and thyme saute for another minute. Add 2 tablespoons of Pernod and let it reduce until almost gone. Then add spinach, salt, and pepper. When spinach is slightly wilted remove from heat and cool.

For sauce: combine and mix first 6 ingredients. Sprinkle with salt and pepper. Add creme fraiche and mayonnaise and mix well.

Preheat oven to 350 degrees F.

When filling is cool, sprinkle on pounded salmon, roll up, and place on aluminum foil. Roll aluminum around salmon, place on sheet pan and bake in oven until done, 10 to 15 minutes.