Simon Rimmer served up tasty Mackerel Fish Balls on Sunday Brunch.

The ingredients are: 250g mashed spud (cooked, drained, but not refreshed), 125g grated, squeezed, washed raw potato, 350g flaked smoked mackerel, 1 tbs chopped parsley, 1 tsp salt, 2 tbs horseradish cream, zest 1 lemon and 100g flour, 2 eggs, beaten and 100g fresh breadcrumbs to roll etc.

For the dip : 200g crème fraiche, Chopped chives, Juice 1 lemon, 1 tbsp creamed horseradish, salt and pepper.

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.