Matzo tostada

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.