Boil, quench and peel the egg in 10 minutes. Chop the egg. Pluck salad into individual leaves. Rinse and shake dry. Rinse the chives and parsley cold and shake dry. Cut the chives into fine rolls, finely chop the parsley leaves. Finely chop cornichons and capers. Mix egg, herbs, gherkins and capers with the mayonnaise. Season with salt, pepper and paprika.

Spread the toast slices next to each other and coat with the remoulade. Pluck the salad a bit and spread it on half of the slices. Place remaining slices of toast with the remoulade side on the salad and press on. Cut the edges of the sandwiches with a knife. Cut sandwiches in half. Serve with cress.

Preparation time: approx. 30 minutes