Spicy Baltic Sprat Ice Cream

Soak the gelatin in cold water. Blend the spicy sprat, cream, and sour cream until smooth.

Melt the gelatin, add it to the fish mass, and blend it again. Pour the prepared mass into silicone molds and place them in the freezer. Boil the eggs at 65 degrees for about an hour. Cool in an ice bath.

Blanch the dill and cool it on ice. In a blender, mix the blanched dill and milk, blend until smooth, and strain through a fine sieve.

Grind the bread and fry it in a pan until crispy crumbs.

Take the ice cream molds out of the freezer and leave them at room temperature for 6-10 minutes. Drip a few drops of dill milk on a plate, place the peeled egg, dip the thawed ice cream in crispy rye bread crumbs and place it in the center of the plate.