Method

1. Place the portions of Rainbow Swiss Chard in a non-stick pan with a tablespoon of water and 2 tablespoons of extra virgin olive oil. Cook over moderate heat for 6 minutes keeping the lid on. Remove the lid and cook for another 2 minutes, stirring occasionally and seasoning with salt. Allow to cool.
2. Cut the herring into strips, the beetroot into thin slices, the spring onion into rings and the radishes into rounds.
3. Boil the eggs for 8 minutes, cool, peel and cut into quarters.
4. Soften the butter and emulsify it with the chopped dill and pepper.
5. Toast the bread slices and spread with the flavoured butter.
6. Assemble your open sandwiches, alternating between fish, Swiss chard, eggs and vegetables.