Simon Rimmer served up a tasty smoked salmon tart on Sunday Brunch.

The ingredients for the pastry are: X2 Packs ready rolled puff pastry, cut into 4 x 150mm rings and Egg to brush.

For the filling: 150g hot smoked salmon, flaked, 1 Tbs capers, 100g ricotta, 100g cream cheese, Zest 1 lemon, 1 tbsp dill, 75g shredded spinach and Serve with dressed baby leaf and lemon wedges.

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.