Fresh crayfish and egg salad on sourdough crispbread - Peter's Yard

Ingredients

• ¼ small red onion, peeled and finely sliced
• 5 Clarence Court quails eggs
• 100g pre-cooked crayfish tails
• Small bunch fresh dill, leaves picked
• Small bunch fresh flat leaf parsley, leaves picked
• Small bunch fresh chives
• 1 teaspoon caster sugar
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard or American mustard
• Sea salt and freshly ground black
• ¼ cucumber
• 1 tablespoon soured cream
• 1 Peters Yard Original Large Crispbread