Maties Tartar Praline

Remove the tail and possible bones from the fillets, rinse and cut into fine cubes. Mix the ingredients best in a glass bowl. Remove the seeds from the cucumber, do not peel it, and dice it on the spot as large as the matie. Cut chives into very fine rings. Do not chop radish sprouts. Then mix everything together and add the sour cream and few drops of juice of a lemon.

Be careful that the amount does not become too liquid. Refrigerate for at least 1 hour, preferably in a colander.

In a food processor with a chopping insert, grind the pumpernickel. Do not process too long, because if the pumpernickel gets too warm, it will clump. Then spread pumpernickel on a baking sheet. Form balls from the matjestatar and roll them in the pumpernickel and place them repeatedly to cool.

Our tip: Always use fresh chives if possible!

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