Slice salmon widthwise into 8 strips. Season with salt and pepper. Roll into pinwheels and secure with wooden skewers though the middle (trim skewers if they’re too long). Season the outside with salt and pepper. Heat a large sauté pan on medium-high; add oil. Sauté salmon 2-3 minutes per side, cooked to medium. Remove; place on a plate and drizzle with Chive & Lemon Caviar Dressing.

In the bowl of a food processor, combine egg yolk, mustard, and lemon juice. With motor running, add ½ cup olive oil in a slow, steady drizzle. Add vermouth, salt, and pepper. Add remaining oil, then water and vinegar. Cover and refrigerate overnight. Right before serving, stir in chives. Garnish with caviar (don’t stir into dressing).