Lesley Waters served up tasty Wild Salmon Bruschetta with Orange and Dill Relish on Steph’s Packed Lunch.

The ingredients are: 2 x 170g tins wild salmon, drained, 3tbsps crème fraiche, 4-5 tsp horseradish sauce, Squeeze lemon juice, 1 rustic loaf ciabatta style and 2 tbsp olive oil.

For the orange and dill relish: 2 ripe avocados, halved and stoned, 2 oranges, peeled, 2 large shallots, peeled and finely sliced, 2 tbsp extra virgin olive oil and Small bunch dill.

See recipes by Lesley in her book titled: New to Cooking available from Amazon now.