Spicy mackerel mousse

Remove the skin from mackerel and divide the mackerel into pieces. Pour cream cheese with a fork into mackerel. Cut celery into narrow strips and then into small cubes. Keep leaf for garnishing. Cut celery through mackerel mousse. Season with lime juice, 1/2 tbsp sambal and some salt and pepper. Cover the dish with plastic wrap and keep in a refrigerator. Preheat the oven grill. Slice cut loaf in thin slices. Slice thinly with oil. Place on grid and slide in the middle of the oven. Slice in 1-2 min. On both sides until golden brown and crispy toasting. Let the toast cool down and store in an airtight drum until use.

Brush the toasts with mackerel mousse and lay them on a scale. Fry sambal on each piece of toast.