Recipe ingredients
- 1 small can black truffles, very thinly sliced
- 8 salmon filets, skinned
- 2 teaspoons fine salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon fresh ground coriander
- 8 (8-inch) rice paper rounds
- 8 fresh chives trimmed to 4 inches
- 3 tablespoons olive oil
- Truffle oil, to taste
- Generous splash Hennessy cognac
Recipe method
- Butterfly each salmon piece horizontally with a sharp knife.
- Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles.
- Sprinkle with salt, pepper, cognac and coriander.
- Spread a towel on a workspace and fill a large bowl with water.
- Soak 1 rice paper round until pliable.
- Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet rounded side down.
- Fold rice paper over short sides of salmon, then over long sides to enclose the salmon.
- Transfer, seam sides down to a tray and keep covered with plastic wrap.
- Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat.
- Saute salmon packages seam sides up until golden brown.
- Turn salmon over and reduce heat to moderate.
- Cook until both sides are firm to the touch.
- Transfer to plate and enjoy.
Other sea recipes:
Crackling salmon recipe
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