Divide the 4 cheese rolls into 2 vessels. Peel, halve and dice the vegetable onion and divide into 2 other containers. Sunflower oil (1 tbsp per vessel), light rice vinegar (1 tbsp per vessel), water (4 tbsp per vessel), coarse sea salt from the mill (2 big pinches per vessel), colored pepper from the mill (2 big pinches per vessel) , Add sugar (1 big pinch per vessel), sweet paprika (1 big pinch per vessel) and whole caraway (1 teaspoon per vessel), mix everything well and distribute over the cheese rolls. Cover and let stand for about 1 hour. To serve, turn out onto plates, garnish with a radish and a stick of parsley each, serve. Serve with sunflower bread, butter and coarse sea salt from the mill.