"Crackling" Salmon with Truffles

1. 1

   Reserve 8 of the best-looking truffle slices.

2. 2

   Butterfly each salmon piece horizontally with a sharp knife.

3. 3

   Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles.

4. 4

   Sprinkle with sea salt and pepper.

5. 5

   Spread a kitchen towel on a work surface and fill a large bowl with warm water.

6. 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.

7. 7

   Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down.

8. 8

   Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary.

9. 9

   (Truffle slice and chive will show through.)

10. 10

    Transfer, seam sides down, to a tray and keep covered with plastic wrap.

11. 11

    Wrap and cover remaining salmon in same manner.

12. 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.

13. 13

    Turn salmon over and reduce heat to moderate.

14. 14

    Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates.

15. 15

    Cook remaining salmon in same manner.

16. 16

    Lightly brush with some truffle oil.

* Per serving · 4 servings · Values may vary.