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Bring a large pot of lightly salted water to a simmer. Add the fish and cook until opaque and it flakes easily, 10–15 minutes. Drain, let cool slightly, then remove any skin and bones and flake the fish.
Preheat the oven to 350°F and grease an 8×4-inch loaf pan with butter.
In a large bowl, tear the bread slices into small pieces.
Add the flaked fish, eggs, heavy cream, tomato sauce, and brandy (if using) to the bowl. Season with salt and pepper to taste.
Use an immersion blender to blend the mixture until smooth and well combined.
Place the loaf pan in a larger baking dish, then pour in hot water until it comes halfway up the sides of the loaf pan to create a water bath.
Bake until a toothpick inserted in the center comes out clean and an instant-read thermometer reads 145°F, about 45–50 minutes.
Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Carefully unmold the terrine. Slice and serve chilled with homemade mayonnaise, Thousand Island dressing, or toasted bread slices.