Poached Salmon in Aspic

• A 6-7 lb/3 kg salmon, trimmed, scaled and gutted
• 4-5 qt/4-5

Fish Poacher

1. Poach the salmon in the fish stock and leave to cool in the stock until tepid. Drain the salmon, reserving the stock, and peel off the skin. Transfer the salmon to a rack set over a tray and chill until very cold. Make aspic with the fish stock.
2. Peel the cucumbers, leaving stripes of skin, and slice very thinly. Sprinkle them with salt an