Cut the matjes very finely. Apple, capers and onion also finely chop and add to the matjes form. Season with salt, bell pepper and paprika powder and stir in a little olive oil.
Remove the peel from the cucumber and cut it into small pieces. Cut the dill into small pieces, leaving a little bit for decoration. Mix the cucumbers with the crème fraîche and dill and season well with salt and freshly ground pepper.
Spread a round cookie cutter evenly with very thin slices of lemon, place on the plate and fill with the matjestartar. Lift the mold on top and arrange the cucumber salad around the tartare. Sprinkle with paprika and top with a small bunch of dill.
Tip: Use regular or light yogurt as needed!
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