Recipe by Niall Murphy Donnybrook Fair:   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 whiskey in 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 a 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 it 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.   Visit Our Shop

Dice the peppers, chili, onion, and tomatoes. Add in garlic, coriander, and seasoning. Dice the blue cheese and mix in. Add two tablespoons of olive oil to moisten. Slice the monkfish evenly into six medallions. Heat pan with olive oil and a teaspoon of butter. Panfry the medallions for three minutes either side seasoning with salt, pepper, tandoori spice, and lemon juice. Allow rest for a minute while scallops are cooking. Heat the pan on high heat with oil and butter again.Sit the scallops evenly around the pan. Season with black pepper, sea salt, and lemon juice.Once both the monkfish and scallops are cooked sit on toweling to drain excess juice. To Serve: Assemble on the plate. Sprinkle the blue cheese salsa over the fish. Garnish with balsamic reduction and a wedge of lemon.   Visit Our Shop