For the matjestatar, wash and dice the spring onions.
Finely dice the cucumbers and matjes fillets. Cut apple into quarters, peel, stone and cut into cubes. Mix with 1 tablespoon lemon juice. Stir in salad mayonnaise, season with salt and pepper. Chill for 10 minutes.
Peel the cucumber and cut into thin slices. Mix the pickle juice, 1 tablespoon lemon juice and oil. Season with salt, pepper sugar and mix with the cucumber slices. Mix in the cress.
Serve the matjestatar on the cucumbers and decorate with cress.
Preparation Tip:
Serve whole wheat bread with the matie tartare.
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