Crackling Salmon

Instructions

1. 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. 2

   Sprinkle each salmon piece with salt, pepper, a splash of cognac, and coriander.

3. 3

   Spread a towel on a workspace. Fill a large bowl with water. Soak 1 rice paper round until pliable.

4. 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. 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. 6

   Transfer to plates and drizzle with a touch of truffle oil. Serve immediately.