Thaw the puff pastry. Butter the springform pan and line with the puff pastry. Prick the puff pastry several times with a fork. Cook the Brussels sprouts for 5 minutes and then fill the mold with the loosened and plucked mackerel fillets. Whisk eggs and sour cream, season with salt and pepper and pour over the filling. Decorate with the remaining puff pastry and bake in the preheated oven at 200 degrees top and bottom heat for about 60 minutes.
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