Cut the matie into fine cubes. Finely chop the dill, except for 2 sprigs. Halve the cucumber, remove the seeds and cut into cubes.
Mix everything together, add mustard and sour cream, season with salt and freshly ground pepper. Cut two slices of pumpernickel bread with a cookie cutter and put a little bit of tartar on each slice, put another slice of pumpernickel on top of the tartar, and then another little bit of tartar. Toast the eggs, also cut out round, form on the last layer of tartar and garnish with the dill.
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