Paul Askew served up tasty sea trout fillet with Jersey Royals and a brown shrimp dressing on Sunday Brunch.

The ingredients are: 2x 150g sea trout fillet loin end – skin on & pin boned, 1 pot Southport potted shrimps, 2 pieces of cooked cocktail beetroot, finely diced, 2 Jersey royal potatoes medium size – rubbed & washed, 2 teaspoons Keta Caviar, 50g Spinach baby leaf, Wild garlic leaf (with flowers to garnish), 3 spring onions, 25g Dill (chopped), 25g Flat leaf parsley (chopped), 1 medium gherkin Dill Pickle Cucumbers diced, 3 tbsp sour cream, ½ lemon Zest and juice, Creamed horseradish, Horseradish root (to grate on garnish), Dill pickle diced and Chives 25g.

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