Herring, Potato, Red Onion, and Egg Open Sandwich

4–5 new potatoes

2 eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

2 tbsp chopped herbs (such as dill, parsley, chives)

2 slices of sourdough bread

½ jar pickled herring, drained (approx. 4oz)

½ red onion, very finely diced

small handful of chives, roughly chopped, to garnish

Boil the potatoes until just tender, about 20 minutes. Leave until cool enough to handle, then slice thickly.

Boil the eggs for about 8 minutes, until relatively hard boiled. Leave to cool, then peel and slice.

Mix the mayonnaise with the mustard, chopped herbs and a little seasoning. Spread over the sourdough bread slices, then arrange a layer of potato over the top. Add the egg, herring and finely chopped onion and garnish with a sprinkle of fresh chives.