Crush the muesli and mix well with the salted butter, divide in 2 moulds and bake at 180`c for 8 minutes. Crush the feta on both bases and insert again in the oven until the cheese has melted. Seal the Salmon from both sides and finish in the oven, and a knob of butter to the same sauté pan and toss the berries for 1 minute, squeeze 1 orange bring to the boil and remove from heat. Once the berries are cool mix in the yogurt and leave to rest in the fridge. sauté the spinach with garlic in the last minute and serve on the tart with the salmon on top and drizzled with the cranberry yogurt dressing. Garnish with fancy leaves on top.
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