Cold Salmon

Serves 8

• 1 salmon, about 10 lb (4.5 kg), cleaned and gutted

• Approximately 8 pints (4.5 litres) court bouillon

• 1½ pints (700 ml) mayonnaise

• 2 cucumbers, peeled, cut in half lengthways, depipped and sliced thinly in crescent shapes (to represent fish scales)

Method

Put the salmon into a fish kettle and cover with the cold bouillon. Bring to the boil and leave to cook for 10 minutes. Turn off the heat and leave to cool with the lid on the fish kettle.

Remove the cold salmon carefully to a clear space and remove the bones and skin from the body- leave the skin on the head. Arrange on a suitably grand dish and coat the salmon with mayonnaise. Lay the cucumber slivers over the mayonnaise to resemble scales.