Simon Rimmer served up tasty smoked haddock fishcakes with hollandise sauce on Sunday Brunch.

The ingredients are: 250g mashed potato, 250g cooked smoked haddock, 12 snipped chives, 100g flour, 3 beaten eggs, 200g brioche breadcrumbs, Oil to fry and 4 poached eggs.

For the sauce: 4 large egg yolks, 250g cubed unsalted butter, 2 tbs water and Juice half lemon.

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.