Festive salmon salad

Peel the onion head, cut into 4 parts, pour over the wine, add the spices and bring to a boil. Add the fish fillet and cook for 10 minutes over low heat. Cool, cut the fish into pieces. Grind and rub the egg yolk with sugar, mustard, salt, pepper, vinegar, fish decoction and vegetable oil. Pour the pieces of fish with sauce and let it brew. Before serving, sprinkle the salad with finely chopped dill and chopped egg white.