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1
Reserve 8 of the best-looking truffle slices.
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2
Butterfly each salmon piece horizontally with a sharp knife.
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3
Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles.
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4
Sprinkle with sea salt and pepper.
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5
Spread a kitchen towel on a work surface and fill a large bowl with warm water.
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6
Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel.
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7
Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down.
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8
Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary.
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9
(Truffle slice and chive will show through.)
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10
Transfer, seam sides down, to a tray and keep covered with plastic wrap.
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11
Wrap and cover remaining salmon in same manner.
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12
Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute 4 salmon packages, seam sides up, until golden brown, about 3 minutes.
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13
Turn salmon over and reduce heat to moderate.
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14
Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates.
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15
Cook remaining salmon in same manner.
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16
Lightly brush with some truffle oil.
