Poached Salmon With Dill Mayonnaise

• 3 None shallots, peeled, sliced
• 1 stalk celery, roughly sliced
• 1.5 oz fresh flat-leaf parsley, stalks only
• 1 oz fresh dill, stalks only
• 3 None lemons, 1 sliced, 2 halved for garnish
• 8 None black peppercorns
• 1 tbsp sea salt
• 2 3/4 lb salmon side, skin-on, de-boned
• None None FOR THE DILL MAYONNAISE
• 2 None egg yolks
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3/4 cup olive oil
• 1 tbsp fresh dill, chopped
• None None watercress, for garnish

1. In a large Dutch oven, combine shallots, celery, herbs, lemon slices, peppercorns and sea salt. Add 8 cups water. Bring to a boil then reduce heat to a gentle simmer. Add salmon, skin-side down, and cover with a lid. Gently poach for around 15 mins, or until flesh is opaque and cooked to your liking. Remove salmon and transfer to a baking tray. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
2. Meanwhile, to make the dill mayonnaise, place egg yolks, mustard and vinegar into a food processor. Process until smooth. With the motor still running, gradually add oil in a thin steady stream, until thickened. Fold in dill. Season.
3. To serve, remove skin from salmon and transfer to a serving platter. Garnish with watercress and lemon halves. Serve with dill mayonnaise.

shallots, celery, parsley, fresh dill, lemons, black peppercorns, salt, salmon side, dill mayonnaise, egg yolks, mustard, white wine vinegar, olive oil, dill

Taken from recipes-plus.com/api/v2.0/recipes/27738 (may not work)