Roast salmon with garlic pesto and truffle

This herby roast salmon is a late summer feast for mushroom enthusiasts, with crispy samphire, delicate cucumber flowers and textured pied de mouton, girolles, ceps and button mushrooms. The salmon skin is coated with a zesty combination of basil, dill and mint, with our hero the black truffle – not only does this skin add a lovely taste to the dish, it locks in moisture, making sure all the salmon juices get taken in by the mushrooms.