Wash and dry the spinach thoroughly.

Melt the butter in a large skillet.

Add the spinach and stir.

Season with salt and pepper, cook for 3 minutes, then remove from heat and let cool.

Place the goat cheese in a mixing bowl and add the skyr.

Lightly salt, generously pepper, and squeeze in the lemon juice.

Add the lemon juice and mix well.

Cut the center cut smoked salmon into very small cubes.

Add to the bowl and mix.

Line 4 ramekins with plastic wrap. Cut the smoked salmon slices.

Place the smoked salmon slices in the ramekins, letting the edges hang over the sides. Fill halfway with the goat cheese mixture.

Add the spinach, then top with more goat cheese mixture.

Smooth the top and fold the salmon slices over the filling.

Close the plastic wrap tightly and refrigerate for at least 6 hours. Wash the tomatoes.

Cut the tomatoes in half lengthwise. Open the plastic wrap.

Unmold the verrines, remove the plastic wrap, and add the tomatoes on top.

Ready to serve!