Matzo tostada
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- HealthyPregnancy-friendly
Smoked mackerel served with a beetroot haroset and fried matzo.
Ingredients
For the pickled apple
- 2 tsp caster sugar
- 30ml/1fl oz boiling water
- 30ml/1fl oz cider vinegar
- 2tbsp chopped fresh dill sprigs
- ½ Granny Smith apple, thinly sliced into half-moons
For the haroset
- 50g/1¾oz almonds, skin on
- ¼ tsp cumin seeds
- 20–30g/¾–1oz horseradish, peeled and grated
- 100g/3½oz cooked beetroot, roughly chopped
- 10g/⅓oz fresh dill, roughly chopped
- 20ml/¾fl oz pickle liquor
- 25–35ml/1–1½fl oz lemon juice
- 1 tbsp olive oil
- flakes sea salt and white pepper
For the mackerel
- 2 slices matzo
- 100ml/3½fl oz sunflower oil
- 2 fillets smoked mackerel
To serve
- dill sprigs
- freshly grated horseradish
Method
To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side.
To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish.
To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side.
Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards.
Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top.
