Cold Salmon With Caviar and Mustard Seed Sauce

• 2 1/2-pound pieces of salmon fillet, skinned
• 1 teaspoon olive oil
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 cup mayonnaise
• 1 tablespoon coarse Dijon mustard
• 1/4 teaspoon fresh lemon juice
• 1 teaspoon water
• 4 teaspoons sevruga caviar
• 1 Kirby cucumber, thinly sliced
• 4 teaspoons chopped fresh chives

1. Slice each piece of salmon in half horizontally, making 4 thin paillards.
2. Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side.
4. Season with salt and pepper, and refrigerate until cold.
5. Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste.
6. To serve, coat 4 plates with the mustard sauce.
7. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar.
8. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

salmon fillet, olive oil, salt, freshly ground pepper, mayonnaise, mustard, lemon juice, water, sevruga caviar, cucumber, fresh chives

Taken from cooking.nytimes.com/recipes/847 (may not work)