Preheat your oven to 180°C (356°F).

Separate the egg whites from the yolks.

In a mixing bowl, combine the yolks, mascarpone, mustard, and liquid cream until smooth.

Beat the egg whites with a pinch of salt until they form stiff peaks.

Gently fold the egg whites into the mixture.

Stir in the crab meat and smoked salmon.

Spread the mixture evenly onto a baking sheet lined with parchment paper.

Bake for about 15 minutes or until the edges turn golden brown.

Once done, cover with a kitchen towel to keep moist.

After the base cools slightly, peel off the parchment paper and roll it up in a kitchen towel.

Spread a thin layer of mascarpone mixed with lemon zest over the surface when cooled.

Roll it back up tightly and wrap in plastic wrap.

Chill in the fridge for at least an hour.

Unwrap and slice into neat portions.

Arrange peeled shrimp on top along with lemon wedges and sprinkle with chives.