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1
Rinse salmon carcasses under cold water.
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2
Remove any blood spots and discard any gills (they look like the underside of a mushroom cap).
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3
Transfer salmon to a 10- to 12-quart pot.
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4
Wash leeks well in a bowl of cold water and lift from water to a colander to drain.
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5
Add leeks and remaining consomm ingredients except egg whites and eggshells to pot with salmon.
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6
Bring to a boil, covered, then reduce heat and simmer, uncovered, skimming any foam, 40 minutes.
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7
Pour stock through a sieve lined with a triple thickness of cheesecloth into a 6-quart saucepan.
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8
Boil until reduced to about 9 cups, 15 to 20 minutes, and skim any fat from surface.
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9
Whisk egg whites in a large bowl until foamy.
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10
Crumble reserved shells into whites and slowly whisk in half of hot stock.
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11
Gradually whisk egg white mixture into stock in saucepan and bring to a steady boil over moderate heat, whisking constantly.
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12
Boil, undisturbed, until all of whites rise to top and stock is clear, about 10 minutes.
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13
Remove from heat and let stand 3 minutes.
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14
Pour stock through a cheesecloth-lined sieve into a bowl.
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15
Then pour stock through a paper towellined sieve into a 3-quart saucepan.
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16
(Youll have about 8 cups.)
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17
Reheat and season with salt.
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18
Whisk together creme fraiche and water in a small bowl set over a larger bowl of hot water until it reaches room temperature, then continue whisking until smooth and forms soft mounds.
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19
Serve consomme with dollops of creme fraiche and salmon caviar.
