Set the oven to the lowest setting. Spread the tomatoes, basil and garlic out on a baking tray. Place in the oven for 5-6 hours. Pick off the basil and garlic and discard. Store the tomatoes covered in oil for up to as month.
For the fritters:
Sift the flour into a bowl, making a well in the centre. Add the eggs and half the milk. Beat until smooth, then gradually whisk in the remaining milk. Stir in the sweetcorn, basil and salt. Heat and lightly oil a non-stick pan. Drop 2-3 heaped tbsp of the mixture into the pan and fry over a medium heat for 2-3 minutes on each side or until golden brown and cooked through. Repeat until all of the batter is used up
For the wilted spinach:
Rinse the spinach in a colander under cold running water and drain well. Heat the oil in a large pan, Add the drained spinach and allow to cook for about a minute, turning frequently. Season with sea salt.
Stack the fritters, spinach, salmon and tomatoes and top with a poached egg