Simon Rimmer served up tasty hot smoked salmon fishcakes with salad on Sunday Brunch.

The ingredients are: 500g mashed spuds, 500g flaked hot smoked salmon, 25g capers, 15g chopped dill, 100g flour, 3 beaten eggs, 200g breadcrumbs and 50g fine oats.

For the salad: 3 cooked beets, finely diced, 3 finely chopped spring onions, handful rocket and 2 segmented oranges (keep the juice).

For the salad: 100g heather honey, juice from the oranges above, 50g Dijon mustard, 50ml sherry vinegar and 200ml olive oil.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.