Crackling Salmon in Rice Paper
Ingredients
- 1 oz black truffles, very thinly sliced (or omit)
- 8 fillets salmon fillets, skinned (about 3 oz each)
- 2 tsp fine salt
- 1 tsp freshly ground black pepper
- 1 tsp freshly ground coriander
- 8 rounds 8-inch rice paper rounds
- 8 whole fresh chives, trimmed to 4 inches
- 3 tbsp olive oil
- 1 splash Hennessy cognac or brandy
Instructions
- 1
Butterfly each salmon piece horizontally with a sharp knife. Arrange a layer of truffle slices on each bottom half and replace the tops to enclose the truffles.
- 2
Sprinkle the salmon with salt, pepper, a splash of cognac, and ground coriander.
- 3
Spread a damp towel on your work surface. Fill a large bowl with water. Soak one rice paper round until pliable, about 30 seconds.
- 4
Arrange a chive and a few reserved truffle slices in the center of the softened rice paper. Place a salmon fillet rounded-side down in the center. Fold the short sides in, then fold the long sides over to enclose the salmon like an envelope.
- 5
Transfer seam-side down to a tray. Keep covered with plastic wrap while you prepare the remaining parcels.
- 6
In a large skillet, heat half the olive oil over medium-high heat. Sauté the salmon parcels seam-side up until golden brown, about 3 minutes. Carefully turn over and reduce heat to medium. Cook until both sides are firm and the salmon is cooked through, about 3 more minutes.
- 7
Transfer to plates and serve immediately.