Cut off the sauerkraut and chop two slices of pineapple. Cook both with the caraway seeds and a little pineapple juice in a saucepan with the lid on low heat for about 20 minutes and cool. Fold in the crem fraiche, but save 4 tsp for the garnish. Fry the chopped breakfast bacon in a frying pan and cool on kitchen paper. Place a drained pineapple slice on each plate, twist the matjes fillets into a ring, pin them together with a wooden stick and place them on the pineapple slice. Pour in the sauerkraut mixture, add a tsp of Krem Fraiche on top and sprinkle with the bacon cubes.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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