Simon Rimmer served up a tasty Poached Salmon and Potato Salad Sunday Brunch.

The ingredients are: 4 x 175g salmon fillets, 300ml light chicken stock, Peel from 1 lime, 12 white peppercorns, 500g tiny new potatoes, cooked, 150g edamame beans, 3 sliced spring onions and Handful watercress.

For the dressing: 100g mayo, 50ml rice vinegar, 30g wasabi paste, 75g set sour cream, Water to thin if necessary and Garnish with sesame seeds.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.