Tom Brown served up a tasty salmon pastrami sandwich with red cabbage, apple, English mustard and gherkins on Sunday Brunch.

The ingredient for the pastrami are: 1 side of salmon (skinned and pin boned), 150g tble salt, 120g caster sugar, 1 tbsp dark brown sugar, 1 tbsp black treacle, 1 tbsp honey, 25g pink salt, 1 garlic clove, finely crushed, 1 tbsp yellow mustard seeds and 4/5 cracked black pepper(to coat at the end).

For the sandwich: 4 large sub rolls, 50g salted butter, 1/2 red cabbage, finely shredded, 1/2 Granny smith apple, peeled and grated, 1 banana shallot(finely sliced, 1 tbsp horseradish sauce, 1 tbsp creme fraiche, 1 tbsp chopped chives, handful of dill sprigs, 2 tbsp hot English mustard and 4 large dill gherkins.

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.