Chef's table

Each week, a chef shares a favourite recipe. This week, James Ainscough from the Dublin Wine Rooms (dublinwinerooms.com) has an autumnal cured salmon dish for you to try.

14th September, 2013
Douglas fir-cured salmon.

The start of autumn is a great time to get outside and take advantage of ripened fruit for jams, nuts for baking and wild mushrooms for Sunday suppers. An ancient but often neglected seasoning you can collect while you're out foraging is pine needles.

Douglas fir (pseudotsuga menziesii) is a perfect substitute for rosemary, with its citrus and forest aroma, and can be identified by the three prong bracts on the pine cone.

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