Now to the easy part: assembly.
Remove the mackerels from the stock. Remove the flesh from the skin, remove all bones.
Put a generous portion of mouse into each tarte. Smoothen the surface a little, then cover the surface with chunks of mackerel. Put a nicely shaped tablespoon of tomato fondue on top and bake for 10 minutes at 180C. Serve with the dill sauce, a small side salad, a crisp white wine and lots of Aahs and Oohs.
