Millefeuille of Salmon, Spinach and Cheese

Thaw the spinach at room temperature or in the microwave. Leave the skin and bone salmon loins very clean and cut them into fine and regular fillets.
Melt the butter in a saucepan and fry the chopped shallots until they start to turn color. Add the chopped spinach, season and sauté for 5 minutes. Heat the cream in a saucepan with the chopped cheese, until it melts, and add it to the spinach, mixing well.
Cut 4 pieces of aluminum foil and put 1 salmon fillet in each one. Cover with a layer of cream spinach, another of salmon, one more of spinach and finish with salmon. Sprinkle the millefeuille with cumin and wrap in aluminum foil.
Put the 4 packages of salmon in the preheated oven at 220ºC and bake for 10-12 minutes. Serve with the salmon roe and chopped dill on top.