Aspic eggs with fish and ham

Wash the fish (perch, walleye, carp, pike, etc.), remove the skin, remove the bones, starting from the ridge. Cut into pieces and pour water together with the heads and tails, add the cherry juice, salt and bring to a boil. Remove the foam with a slotted spoon and, reducing the heat, cook for 10 minutes.
Meanwhile, dissolve the gelatin in warm water. In the prepared molds for aspic, spread the diced ham. Take out the fish tails and heads, we won't need them anymore. Remove the fish pieces from the broth and arrange them into molds. Strain the broth and mix with gelatin. Bring to a boil again, but do not boil. The broth is also poured into molds and put to cool.
Before serving, put the aspic from the molds on a dish, for which you lower the molds into hot water for a few seconds. Aspic of fish can be decorated with herbs and canned corn if desired. You can decorate this dish with lemon slices, but only after the aspic has completely thickened, otherwise it will be bitter.