Put the sour cream, mustard, lemon juice and honey in a narrow, tall vessel and whip until creamy with a hand blender. Then add the oil in small amounts while whipping and mix everything into a mayonnaise. Finally, season again to taste slightly sweet and hot and fold in the dill.

Cut the matjes fillets crosswise into thicker strips, mix with the marinade and let it steep for about 1 hour.

If the matjes is to be served for lunch or dinner, boiled potatoes go with it. Here arranged on a mirror made of pickled beetroot slices from the glass. You can also serve it in portions as a starter snack on pumpernickel or buttered farmer's bread.