After our first truffle hunting I learned that the best way to store the truffle (fresh truffle can be stored for maximum a week) is in a glass recipient with a perfect lid together with rice, barley or spelt in the fridge. The rice, barley or spelt gets the awesome flavor of the truffle and can be used in a later recipe.
Preboil 120 grams of barley in salted water. Add a bay leaf and some fresh thyme for extra flavor. Clean 500 grams of mushrooms. Chop and fry 2 garlic cloves and 1 white onion in a drizzle of olive oil. Add the mushrooms and bake. Add a 50 ml of white wine and allow to evaporate. Once the mushrooms are al dente. Mix with the boiled barley. Taste, add pepper and salt and a handful of chopped basil.
Put two fresh slices of seasoned salmon on the barley. Finish with a drizzle of olive. Bake in the oven at 200° for approx 10-15 mins, until the salmon is ready.
Serve the dish with lemon and extra fresh basil.