Crackling Salmon
Ingredients
- 1 can black truffles, very thinly sliced (small can)
- 8 fillets salmon fillets, skinned
- 2 tsp fine salt
- 1 tsp fresh ground pepper
- 1 tsp fresh ground coriander
- 8 sheets 8-inch rice paper rounds
- 8 stalks fresh chives, trimmed to 4 inches
- 3 tbsp olive oil
- 1 splash truffle oil, to taste
- 1 splash Hennessy cognac
Instructions
- 1
Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on the bottom half and replace the top to cover.
- 2
Sprinkle each salmon piece with salt, pepper, a splash of cognac, and coriander.
- 3
Spread a towel on a workspace. Fill a large bowl with water. Soak 1 rice paper round until pliable.
- 4
Arrange 1 chive and some truffle slices in the center of the softened rice paper. Top with 1 salmon fillet, rounded side down. Fold the short sides of the rice paper over the salmon, then fold the long sides over to fully enclose. Transfer seam-side down to a tray covered with plastic wrap. Repeat with remaining salmon.
- 5
Heat 1 1/2 tablespoons olive oil in a large skillet over moderately high heat. Sauté salmon packages seam-side up until golden brown. Turn over, reduce heat to moderate, and cook until both sides are firm to the touch.
- 6
Transfer to plates and drizzle with a touch of truffle oil. Serve immediately.