Soak toast in cold water. Wash herbs and shake dry. Pluck the leaves from the stalks and chop them coarsely. Knead minced, squeezed toast, 2/3 of the herbs, egg yolk and tomato paste and season with salt and pepper
Parma ham. Form 6 small rolls from the mixture and wrap each in 1/2 slice of Parma ham. Put the rolls in a cool place
Wash the potatoes and cut 6 slices (6-8 mm thin) from the middle. Heat 1 tsp. oil in a coated pan. Fry the potato slices for about 12 minutes while turning and season with salt and pepper. Remove and keep warm. Wipe out the pan. Heat 1 tsp. oil. Fry the meat rolls for about 8 minutes, turning them over.
Arrange minced rolls and sour cream on the potato slices and sprinkle with the remaining herbs and coarse pepper. Arrange the slices on plates or a platter and garnish with small salad leaves