Whisk the olive oil, truffle oil and lemon juice with a little freshly ground pepper. Spread the marinade on two flat plates and place the thinly sliced salmon on top. The salmon must be able to marinate nicely in the oil and lemon mixture.
Then dilute the mayonnaise with the cream and spread it decoratively over the salmon with a spoon. Finally, garnish the carpaccio with the washed rocket. Fresh white bread goes well with it.