For a casserole dish 320 mm long: Cut the matie fillets lengthwise into three pieces, discarding the center piece with the bones. Finely chop 20 g onions and sauté in olive oil. Add the center strips of the fillets. Simmer everything on low heat until it becomes puree. Pass it through a sieve. Boil the potatoes with the peel on the stove and mash 20 g of them with a fork and mix with the warm crème fraîche, the horseradish, the soaked gelatine as well as the parsley. Cut the cucumbers and the peeled apple into small strips, the potatoes with the skin into slices. Spread the bottom of the form with the prepared amount (onion et cetera), put potato slices on it. Place the matie fillets on top. Spread with the puree mixture and top with cucumber and apple sticks and chopped onions. Repeat all together so that eventually there are 3 layers of potatoes, 2 layers of matjes and ditto 2 layers of cucumber-apple-onions. Cover with the remaining quantity and let stand in the icebox for 4 h. Mix the whipped cream with the juice of one lemon, pepper and salt to make a thick sauce. This is served separately with the terrine. Since this is of an unexpected smoothness, you can drink a light white wine for it, preferably a Silvaner.
Tip: Always use organic lemons for cooking, if possible!
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