1 egg, at room temperature
1 egg yolk at room temperature, extra
1 tbsp lemon juice
1 tsp white wine vinegar
1 1/2 cup light olive oil
1-2 tbsp chopped fresh dill
In a large heavy-based pan add wine, wine vinegar and 2.5 L of water
Stud onions with cloves and add to pan
Add all carrot, lemon, bay leaves, parsley and peppercorns
Bring to boil, reduce heat and simmer for 30-35 minutes
Cool and strain into a fish kettle that will hold the salmon
Place whole fish in fish kettle and cover
Bring to boil, reduce heat and poach gently for 10-15 minutes, until the fish flakes when tested in the thickest part
Remove from heat and cool fish in the liquid
Process the egg, extra yolk, juice and vinegar in a food processor for 10 seconds. Or until blended
With motor running, add the oil in a thin, steady stream, blending until all the oil is added and mayonnaise is thick and creamy.
Transfer to separate bowl and stir in dill
Remove cold fish from liquid, place on clean work surface and peel back the skin.
Serve garnished with watercress and lemon slices with mayonnaise on the side.