Niklas Ekstedt serves up smoked cod with salad and anchovy dipping sauce on Saturday Kitchen.

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

The ingredients are:

For the curing mix: 100g brown sugar and pinch salt.

For the smoked cod: 600g piece of cod, skin on, boned and 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, sliced, ½ fennel, sliced, 2 tbsp picked dill, 3 tbsp heavy cream and salt, to taste.

For the potato salad: 400g new potatoes, halved, ½ cucumber, 2 tbsp capers, 3 tbsp sour cream, 100g/3½oz mayonnaise and 1 tbsp red wine vinegar.

For the anchovy mustard dipping sauce: 100g sugar, 100ml vinegar, 1 tbsp mustard seeds, ½ tbsp caraway seeds, ½ tbsp dill seeds and 150ml oil from a jar of anchovies.