Step 1: Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
Step 2: Remove from the pan; cool on baking paper covered wire rack.
Step 3: Repeat with remaining eggs.
Step 4: Combine mayonnaise, dill and lemon juice in a small bowl.
Step 5: Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
Step 6: Roll omelette to enclose filling and serve.
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