Recipe by Niall Murphy Donnybrook Fair Ingredients 600g fillet of organic salmon, skin on.100mls Irish whiskey100g sugar100g salt1 tbs corsely ground black pepper.Large bunch of dill, finely chopped. Selection of beetroots, washed.1 cup white wine vinegar¼ cup sugar1 bay leaf½ tsp black peppercorns 100mls whipping cream50mls buttermilk50g chopped dill Method Make sure all the bones have been removed from the salmon and lay it skin side down on a tray lined with cling film.Pour over half the whiskeyIn a  bowl mix the salt, pepper, sugar and dill, sprinkle over the salmon and press down.Pour the remainder of the whiskey over the cure mix, wrap tightly in cling wrap, place another tray on top with weights and place in the fridge for a minimum of 24 hours and up to 72 hours.Remove the salmon, wash off the cure, pat dry, sprinkle with chopped dill and rewrap till ready to use.For the beetroots, peel and finely slice. Place in separate shallow non-metallic bowls.Place the vinegar, sugar, bay leaf and peppercorns in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool completely.Pour the cooled pickling liquid over the beetroots and place in the fridge for several hours.When ready to serve, whip the cream and buttermilk till it thickens, stir in the chopped dill.Finely slice the salmon, dry the beetroots and  assemble on a plate. Drizzle with the buttermilk cream and serve.