You can bake small portion rosettes or one the size of a pan, then cut into pie pieces and divide among the people.
For the potato rosettes, remove the skin from the raw potatoes and cut them into evenly thin slices on a cucumber slicer. Heat a small amount of oil in a coated frying pan, fold the potato slices very accurately over each other to form a rosette. Season the top with salt and season with pepper. Once the bottom side is gently browned, turn the rosette to the other side and roast until golden brown as well.
For the Häckerle, clean the Matjes exactly from the rest of the bones and the fins, cut into fine cubes as described for the Tatar. Cut the eggs, which have been hard-boiled for about ten minutes, into cubes using an egg slicer. Chop the white of the spring onions very finely, cut the green into thin rings.
Mix curd cheese and crème fraîche until smooth, season with pepper, salt, juice of one lemon, cayenne pepper and Worcestershire sauce. Mix with matie, the eggs and the spring onions.
To serve, place one potato rosette on each plate, shape the Häckerle round with an ice cream scoop, place in a lettuce leaf and arrange on the rosette.
Tip: The Häckerle also tastes good on buttered gray or whole-grain bread. On a round pumpernickel plate, it makes a nice bite to go with a glass of beer!
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