Simon Rimmer served up tasty smoked salmon and sriracha prawns on toast on Sunday Brunch.

The ingredients are: 4 x thick slices of griddled rye bread, 200g of smoked salmon trimmings, 200g of cream cheese, Zest and juice of 1 lemon, 1 tablespoon of capers, 20 x king prawns, Oil to griddle and 125ml sriracha sauce.

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.