Mix the ingredients for the cream bed and season to taste with additional cucumber marinade. Take the matjes fillets out of the package and let them steep for 2 hours covered in a bed of cream.

In the meantime, cut the pickles into thin slices. Halve the larger cucumbers lengthways. Peel the onion and apple. Cut the onion into rings approx. 4 mm thick. Core the apple half, quarter lengthways and crossways into approx. 4 mm thick slices and mix into the cream together with the cucumber slices and a few onion rings. Season to taste with salt and pepper.

Wash the radishes, ricotta leaves and cherries. Remove the leaves and roots of the radishes and cut them lengthways (see photo). Line the serving plates with ricotta leaves, place the herring fillets on top and add the cream mixture. Cover with the remaining onion rings, garnish, grind a pinch of pepper over them and serve with warm ciabatta.