Print Recipe

Crackling Salmon



  • 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


  1. 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.
  2. 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.
  3. Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat. Sauté 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.
  4. Transfer to plate and enjoy.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.