Cut the leek into rings and fry in a pan with a little oil. Add the salmon to the pan, turn after two minutes and deglaze with approx. 100 ml of vegetable stock. After 5 minutes add 3 tablespoons of processed cheese, stir in and add the frozen spinach. Simmer with the lid on for 6 - 7 minutes, season with salt and pepper if necessary. Finally cut the cocktail tomatoes in half and add them. Warm up briefly for 3 minutes.