Remove entrails of jack salmons, cut off heads, and remove fillets from the backbones, skin fish.
Remove all the bones, fold back the tail ends and pat them lightly, to form triangles.
Make stock from fish heads and backbones.
Salt fish slices, place in a baking tin, pour fish stock over them and cook, then take off the fire and cool.
Place slices on a rack when cooled.
Dissolve gelatine in some fish stock; mix together with mayonnaise sauce and glaze fish slices with it.
Decorate with thin slices of smoked salmon and blanched green tarragon leaves.
Place fish on a bed of French salad, and garnish with diced aspic and hard boiled eggs cut in four.