Rinse the apples thoroughly, cut them into quarters with the peels, remove the core and cut the quarters into thin slices. Mix vinegar, oil, orange zest and 1 pinch each of salt, pepper and sugar. Remove the peel from the ginger, chop and fold in.
Marinate the apples in it for 20-half hours.
Rinse the chili pepper and cut into thin rings, removing the stem and seeds. Drain the matie fillets, cut in half lengthwise and arrange on serving plates with the marinated apples. Sprinkle with chili rings.
3. rinse the chives and shake them well dry, cut into rolls, sprinkle over the matjes and apples, add 1 tbsp. crème fraîche to each unit form and bring to the table.
Serve with small cooked, peeled potatoes or hearty slices of wholemeal bread.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.