Smoked Salmon and Crisp Potato-Wich, American Caviar

• 32 potato slices (about 1/8-inch thick), punched out 2 1/2-inch diameter
• 1 cup clarified butter, divided
• 4 ounces smoked salmon, sliced thin on a long bias
• 1 cup whipped creme fraiche
• 4 ounces American sturgeon caviar
• 1 red pearl onion, peeled and shaved thin
• 4 fresh dill sprigs

1. Dry the potato slices a bit by pressing between a kitchen towel.
2. Heat an 8-inch saute pan with 1/4 cup of the clarified butter until just before smoking.
3. Start adding the potatoes in a circular, overlapping patter, making 2 layers.
4. When the bottom layer has browned nicely, carefully flip and cook the topside, adding more clarified butter, as needed.
5. Remove when lightly golden to a tray lined with a few layers of paper towel and season.
6. Repeat.
7. Layer the salmon in-between the 2 potato crips with creme fraiche, caviar, red pearl onion shavings and dill sprigs.

diameter, clarified butter, salmon, whipped creme fraiche, red pearl onion, dill sprigs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-and-crisp-potato-wich-american-caviar-recipe.html (may not work)