Simon Rimmer served up tasty poached salmon with sweet potato rosti and salsa on Sunday Brunch.

The ingredients are: 4 x 150g salmon fillets, Approximately 400ml fish stock, Peel 1 lemon, 1 bay and 12 blackpeppercorns.

For the sweet potato Rosti: 2 peeled, grated sweet potatoes, 1 teaspoon salt, 1 teaspoon ground ginger and 50g flour.

For the salsa: 2 chopped avocados, Tin black beans, drained, 2 chopped plum tomatoes, Half chopped cucumber, 1 tablespoon chopped dill, 100ml extra virgin olive oil, 1 tablespoon zaatar and 1 pear, peeled and chopped.

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.