Cover potatoes with skin and boil in water for about 20 minutes.
In the meantime, cut off the tail fins of the matie fillets for chopping. Rinse the matie fillets, dab dry and chop finely. Peel the onions. Wash, quarter and core the apple. Finely dice apple, 1 onion and gherkin.
Mix everything with lemon juice and season with little salt and pepper.
Drain the potatoes, rinse with cold water and peel. Leave to cool.
For the cucumber salad peel the cucumber and slice or cut it into thin slices. Mix vinegar, salt, pepper and 1/2-1 teaspoon sugar. Fold in the oil. Wash the dill, dab dry, finely chop and stir in.
Mix with cucumber.
Dice the bacon. Cut remaining onion into thin rings. Cut the potatoes into slices. Fry the bacon in a large pan without fat until crispy. Fry the onion briefly and remove everything. Heat lard in bacon fat.
Fry the potatoes for about 20 minutes while turning. Season with salt and pepper. Add the bacon mixture again. Arrange chopped meat with fried potatoes and cucumber salad.