Heat the oil in a large pan. Crush and add the garlic. Add the spinach as space allows until all is in the pan. Season and stir. Cook until all spinach has wilted.

Roll out the pastry block to a 11" x 13" rectangle.

Skin the fillets and place them horizontally, one below the next, down the centre of the pastry.

Using a spoon or tongs, place spinach to cover all the salmon.

Now cover the spinach with a layer of smoked salmon.

Fold the pastry to slightly overlap in the centre. Fold in the top and bottom edges.

Brush and seal with beaten egg and sprinkle cumin seeds all over the top.

Bake at 180 C until golden.