Cook salmon fillet (no skin) in steam and then mix salmon with 1 block of cream cheese, add salt and pepper, 10g gelatin (melt in hot water first) and pine nuts. 

Quick fry some spinach, squeeze out all the liquid and mix it in. Add Some lemon juice and dill.

Assemble it in a tin mold with cling wrap already lined in the tin. Midway add cut stawberries (optional). Refrigerate overnight.

Serve with toast.