Trim the salmon and remove the skin. Keep the skin and trimmings for the horseradish cream. Place salt, sugar and sandalwood in a mortar. Chop the juniper berries and the dill and add it to the mortar. Grind to release the flavours. Rub the mixture onto the salmon and vacuum seal the fish. Let it cure for at least 40 minutes and slice thinly before serving. If you cure the fish without vacuum sealing it, it will need more time to reach the same result.
Combine all ingredients except for the salt and knead the dough for 5 minutes. Add the salt and knead some more. Let the dough rise for 30 min. Roll out the dough thinly and bake for 10 minutes in a an oven at 220°C.
Scorch the trimmings with a blow torch. Grate the horseradish. Combine the milk, sourcream, horseradish and salmon trimmings in a vacuum bag. Seal the bag and leave to infuse for 30 minutes. Press the cream through a sieve before serving and add the juice of the lemon. Smoke the dill oil using a smoking gun and add the oil to the cream. Season with salt and pepper. The oil can be served unsmoked if you do not have access to a smoking gun.
Brown the butter in a saucepan and leave to cool down. Mix the lemon juice and the eggs in a blender. Add the butter while mixing. Season with salt. Pour the mixture into a siphon and load with one gas cartridge. Bake for 20 minutes in a water bath or a steam oven at 60°C. Load with another gas cartridge just before serving and shake well. If you do not have access to a siphon you can serve the brown butter as it is instead.
Wash the radishes. Keep the nicest leaves under wet paper for garnish. Slice 5 radishes thinly, place them in the fridge under wet paper. Boil the potatoes in salted water. Steam the rest of the radishes before serving and split them lengthwise. Pluck the dill and place it in cold water.