Simon Rimmer served up tasty double salmon rillettes and blinis on Sunday Brunch.

The ingredients are: 225g salmon fillet, 75g smoked salmon, chopped, tsp chopped chives, 30g crème fraiche, 25g butter, 80ml white wine, tsp chopped dill, juice half lemon, tbsp extra virgin olive oil and tbsp capers, chopped.

For the blinis: 225g buckwheat or wholemeal flour, 225g plain flour, salt, 3 eggs, 45g fresh yeast, 10g sugar, 700ml warm milk, 15g melted butter and oil for frying.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.