Mackerel Mousse

Preparation:

Preparation: Place the fish, perfectly drained of the preservation oil, in the electric mincer, together with the soft butter cut into small pieces. Activate the appliance and keep it running until you have obtained a homogeneous mixture. Then perfume it with two spoonfuls of brandy. Cut off the bread crust and divide each slice into 4 triangles. Toast the bread in the oven, already heated to 200 degrees, for 3 or 4 minutes. Serve the mousse with croutons. For a more effective presentation, decorate the dish with bits of jelly, prepared with one of the instant products on the market (follow the instructions on the package). Naturally, since the jelly has a fairly long cooling time, you'll want to prepare it in advance, even the day before, and keep it ready in the refrigerator.