Rub the cod with a mix of sugar and salt and refrigerate for at least 8 hours.
Pat the fish dry and place in a tin with a juniper branch.
Light the juniper branch, cover the tin with foil, and smoke for 10 minutes.
Slice the cod into 5mm pieces and lightly brown with a blow torch.
Toss lettuce, apple, fennel, and dill in heavy cream and season with salt.
Boil potatoes until soft, then cool and mix with chopped cucumber, capers, sour cream, mayonnaise, and vinegar.
Boil sugar, vinegar, spices, and 100ml water to create a pickling liquid.
Whisk half of the cooled pickling liquid with anchovy oil for the sauce.
Salt cucumber strands for 5 minutes, wash, drain, and mix with the remaining pickling liquid.
Serve cod slices with both salads and the dipping sauce.