Recipe Index

Ingredients

• 1 ½-pound center-cut salmon fillet, skinned and pin bones removed, cut into four 4 × 2-inch rectangles 2 inches thick
• Fine sea salt and freshly ground white pepper
• 16 sheets phyllo dough, cut to 12 ×12 inches
• 6 Tbsp. unsalted butter, melted
• 3 Tbsp. canola oil
• Homemade or store-bought truffle butter, for serving
• Finely julienned fresh black truffle, for garnish

Method

1. Season the four salmon rectangles on all sides with fine sea salt and freshly ground white pepper.
2. Brush one sheet of phyllo dough with melted unsalted butter, lay a second sheet on top and brush that too, and repeat until you have a stack of four buttered sheets.
3. Fold the stack in half into a 12 by 6 inch rectangle, brush its top with butter, set a salmon rectangle crosswise at one short end and roll the phyllo up around it, leaving the ends open.
4. Build the other three packets the same way from the remaining phyllo, butter and salmon.
5. Divide the canola oil between two large nonstick pans over medium heat and cook two packets per pan for about 16 minutes in total, turning them until the phyllo is golden brown on both sides and lowering the heat if it colours too fast.
6. Trim the ends from each packet with a serrated knife, slice each one into 6 or 7 pieces, fan the slices on warm plates and finish them with warm truffle butter and finely julienned fresh black truffle.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).