1. Rinse the spinach and shake off as much water as you can.
2. Heat some oil in a deep pan. Add the spinach and cook until wilted. Add the cream and reduce by half. Add the grated mature cheddar and let it melt over low heat. Season to taste with salt, pepper and grated nutmeg.
3. Toast the French bread, and arrange with the creamy cabbage and the smoked salmon.
Cold-smoked salmon and other types of fish also work well in this dish.