Matzo tostada recipe
 Smoked mackerel served with a beetroot haroset and fried matzo. 2 tsp caster sugar30ml/1fl oz boiling water30ml/1fl oz cider vinegar2tbsp chopped fresh dill sprigs ½ Granny Smith apple, thinly sliced into half-moons 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 50g/1¾oz almonds, skin on¼ tsp cumin seeds20–30g/¾–1oz horseradish, peeled and grated100g/3½oz cooked beetroot, roughly chopped 10g/⅓oz fresh dill, roughly chopped20ml/¾fl oz pickle liquor25–35ml/1–1½fl oz lemon juice1 tbsp olive oilflakes sea salt and white pepper 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 2 slices matzo 100ml/3½fl oz sunflower oil2 fillets smoked mackerel 2 slices matzo 100ml/3½fl oz sunflower oil 2 fillets smoked mackerel dill sprigsfreshly grated horseradish 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. 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 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 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. 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. 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. 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.