Egg salad with apple

2 pieces of toasted bread
A little salad
1 apple, diced, drizzled with lemon juice
4 eggs, chopped
1 tablespoon capers, coarsely chopped
5 small pickled cucumbers
½ chopped onion
½ cup mayonnaise
2 tablespoons sour cream
½-1 tbsp curry
Salt and pepper
Broadleaf parsley

Mix all the ingredients together, except the lettuce, parsley and bread. Arrange the salad on the toasted bread, and optionally add a few thin slices of apple and then the egg salad. Garnish with broad-leaf parsley. Can also be served with marinated herring.