Name: Poached Salmon in Aspic
Yield: Makes 8 main-course servings
Ingredients: 1 (6-lb) whole salmon (with skin), cleaned and backbone removed, head and tail left intact; 1 teaspoon salt; 6 qt cold water; 1/2 cup fresh lemon juice; 1 large onion, coarsely chopped; 2 carrots, coarsely chopped; 2 celery ribs with leaves, cut into 4-inch pieces; 2 bay leaves (not California); 6 fresh parsley stems (without leaves); 2 fresh thyme sprigs; 1/4 teaspoon whole black peppercorns; 1 cup dry white wine; 2 tablespoons Sercial Madeira; 1 fresh thyme sprig; 1 teaspoon salt; 1 large leek, white and pale green parts chopped and 2 outer leaves reserved; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 large eggs, whites lightly beaten and shells crushed (reserve yolks for another use); 1 tablespoon unflavored gelatin (from two 1/4-oz envelopes); 1/4 cup cold water; Accompaniment: green mayonnaise; 2 (35-inch-long) pieces of cheesecloth; kitchen string; a 24-inch fish poacher*; a long (25-inch) platter

Active time: 1 3/4 hr Start to finish: 12 hr

Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Cooks' notes:

Salmon can be poached and chilled in broth up to 2 days. Aspic-glazed salmon keeps, chiiled(uncovered), 1 day. *Fish Poachers available at specialty cookware shops and Zabar's (800) 697-6301 or (212) 496-1234.

Recipe notes

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