Soak herring fillets and cut them in pieces. Dice pickled cucumbers, onion and eggs. Mix all ingredients. Make sauce with mayonnaise and cream or yoghurt, adding a little bit of mustard. Season with white pepper and combine with herrings. Hekele tastes better if you leave it in a cool place for about an hour.
This meal was prepared by the POLONIA Hotel restaurant at Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.