Matzo tostada
Fried matzo shards topped with beetroot-and-almond haroset, quick-pickled apple and warm smoked mackerel, finished with dill and horseradish. Serves 2 in about 30 minutes.
Ingredients
- Caster sugar2 tsp
- apple cider vinegar30 ml
- cumin seeds¼ tsp
- Olive Oil1 tbsp
Instructions
5 steps- 1
Dissolve the caster sugar in 30ml boiling water. Stir in the cider vinegar and 2 tablespoons chopped dill, add the sliced apple and set aside to pickle.
- 2
Pulse the almonds and cumin seeds to a coarse crumb. Add 20 - 30g grated horseradish, beetroot, 10g dill, pickle liquor, 25 - 35ml lemon juice and olive oil; pulse just until combined. Season with sea salt and white pepper, then adjust lemon and horseradish to taste.
- 3
Break the matzo into large shards. Heat the sunflower oil in a non-stick frying pan over medium-high heat and fry the shards in batches for 30 seconds on each side until golden. Drain on kitchen paper.
- 4
Pour off most of the oil, then gently fry the smoked mackerel fillets for 2 minutes on each side. Remove and cut slightly smaller than the matzo shards.
4 min
- 5
Top each matzo shard with about a tablespoon of haroset, a piece of pickled apple and smoked mackerel. Finish with a generous dill sprig and freshly grated horseradish.
Nutrition
1 serving ≈ 230 g
Nutrition values are estimates. - means data is unavailable.
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