Home-smoked cod with potato salad and anchovy dipping sauce


For something truly unique take inspiration from Scandinavia. All you need is a juniper branch and a little courage!


For the curing mix

For the smoked cod

  • 600g/1lb 5oz piece of cod, skin on, boned
  • 1 short length of juniper branch

For the apple and frisee salad

  • ½ head frisée lettuce, use only the light green and white parts, chopped
  • 1 apple, thinly sliced
  • ½ fennel, thinly sliced
  • 2 tbsp picked dill
  • 3 tbsp heavy cream
  • salt, to taste

For the potato salad

For the anchovy mustard dipping sauce