Salmon in aspic
For the sauce
Put the sauce ingredients in a large pan, and simmer for 20 minutes. Cool and drain through a sieve.
Put the salmon in a large heavy roasting tin, and pour the sauce over it. Cover the tin and poach very gently for 20–30 minutes. Leave to cool.
When completely cold, gently lift the fish out of the roasting tin. Carefullypeel off the skin and scrape off any dark brown flesh.
Strain the cooking liquid through muslin, pour into a large pan and boil over a high heat until the liquid has reduced to 300ml/10fl oz. Add the spic and redcurrant jelly, and stir to dissolve. Leave to cool and chill until nearly set.
Arrange the salmon on a plate, and brush with the liquid aspic. Chill before serving.