Simon Rimmer served up a tasty salmon en croute with vegetables for Mother’s Day on Steph’s Packed Lunch.

The ingredients for the salmon are: 2 x 500g salmon fillets, patted dry and left uncovered in the fridge overnight, 200g cream cheese, 1 lemon, zested and juiced, 2tbsp dill, chopped, 75g shredded spinach, shredded, 2 x pack of ready rolled all butter puff pastry and 3 medium free range egg yolks.

For the sauce: 2tbsp olive oil, 1 onion, peeled and finely diced, 1 clove garlic, peeled and chopped, 100ml white wine, 250ml double cream, 2tbsp capers, 2 gherkins, finely chopped, 1tbsp dill, chopped, Zest of 1 lemon and half the juice.

To serve: New potatoes and Spring greens.

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