Poach salmon as above; remove carefully from court-bouillon to a large board or platter and let it cool. Remove the skin carefully, cutting it at the tail and stripping it to the head.
Reduce court-bouillon to 2pints. Clarify it with the crushed shell and the white of an egg and strain it through a clean cloth. Dissolve gelatine in water and prepare an aspic using the hot court-bouillon. Brush salmon with cooled aspic. Decorate and brush with aspic again.