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

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. Saut