Summary

Ingredients

• 4 fish fillet (s), (herring double fillets)
• 80 g apple
• 80 g pickled cucumber (s), sweet and sour
• 80 g beetroot, pickled sweet and sour
• 80 g shallot (s)
• 80 g radishes
• 125 g crème fraîche, with herbs
• 1 bunch chives, cut into rolls
• 2 teaspoon caviar, (trout caviar)
• Dill, (twigs), for garnish
• salt and pepper

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Instructions

1. Separate the double fillets and cut lengthways into strips about 3 cm wide. Shorten the narrower tail end so that the strips remain the same width. So processed, the matjes strips will have a length between 15-18 cm.
2. The dessert ring with a diameter of 5.5 cm can be completely laid out on the inside with a fillet cut to fit. With the larger rings, one fillet is not enough, a second has to be cut into pieces. The matjes that arise are diced up and put aside.
3. Peel, core and dice the apple and drizzle with a little lemon juice so that the cubes do not turn brown. Also finely dice the cucumber, beetroot balls, shallots and radishes.
4. Mix a teaspoon of each type of cube with the matjes cubes, add a little pepper and layer in layers in the rings. Press down well. The layers are in the order of apple, cucumber, beetroot, shallot and radish. On top of that, a colorful mix of everything can be piled up. Finish off with a dollop of crème fraîche garnished with caviar and chives.
5. As an additional side dish, mix the remaining crème fraîche with the remaining diced vegetables, chives and 2 teaspoons of caviar and season with lemon juice, pepper and salt.
6. There are also freshly baked baguettes or jacket potatoes.