Simon Rimmer served up a tasty salmon tartare on today’s episode of Sunday Brunch.

The ingredients are: 2 x 200g salmon fillets, 2 finely chopped gherkins, salt & pepper, 7g wasabi, 1 very finely chopped red onion, juice of 1 lime, tbsp finely chopped coriander stem and tbsp light soy.

For the crostini: 1 French stick (preferably brown), 3 cloves sliced garlic, 5g sea salt, 100ml extra virgin olive oil, 20g dill, chopped, 20g parsley, chopped, another 100ml extra virgin olive oil and Serve with sour cream and lime wedge.