Instructions
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Cut salmon into thin slices. Arrange a sixth of the slices on a sheet of plastic wrap. Cover with a second piece of plastic wrap and pound out salmon to ¼-inch thickness. Transfer paillard to a plate. Repeat with remaining salmon.
Combine all vinaigrette ingredients in separate bowl. Generously season the paillards with salt and a couple grinds of white pepper. Drizzle entire surface of paillards with vinaigrette.
Place plate with paillard under broiler for one minute, or until salmon just turns opaque. Remove plate and let cool for one minute.
Dress arugula with remaining vinaigrette. Drizzle trout roe on top of the salmon and place small handful of salad at the center of each plate.