Clean the fresh mushrooms, cut them into thin slices and rub them with the salt and the juice of a lemon and let them stand for at least 1/2 hour.
Then drain the mushrooms well and mix them with the finely diced paprika and finely chopped onion.
Mix the cream with the wine vinegar, ginger and chives to a spicy vinaigrette and dress the mushroom salad with it.
Cut the tomatoes and the hard-boiled eggs into slices and garnish the salad with them.
Our tip: Fresh chives are much more aromatic than dried ones!
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