Cut beetroot balls into slices and cut into 1 cm cubes. Pat the matjes fillets dry and cut into bite-sized pieces. Wash the apples, halve, core and cut into large pieces. Peel the onion and cut into small cubes. Remove the dill from the stems.

Mix together the mayonnaise and yoghurt, season with lemon juice, honey, pepper and a little salt. Mix the prepared ingredients with the dressing. Possibly season the beetroot and matjes salad with salt and pepper. Toast the rye toast in the toaster. Divide the beetroot and matjes salad between 4 salad bowls, serve on plates with one rye toast each. Serve garnished with dill.