Preheat the oven to 400 degrees F (200 degrees C).
Using a sharp knife or mandoline, slice the Baby Dutch Potato (6) into 1/4-inch slices.
Drizzle potato slices with Olive Oil (1 tablespoon) and toss to coat Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) with your hands.
Place potato slices in a single layer on a baking sheet and bake for 10-12 minutes.
Remove from oven and flip potatoes over. Return the baking sheet to the oven and cook for an additional 10-12 minutes or until potatoes are golden and crisp. Remove from oven and set aside.
Top each potato round with a slice thinly sliced Smoked Salmon (3 ounce) folding it over on itself to create some height.
Dollop the salmon with a scant teaspoon of Crème Fraîche (1/2 cup) and about 1/4 teaspoon of Herruga Caviar (2 ounce). Garnish with sprigs of Fresh Dill (to taste).
Arrange on a platter and serve with champagne or cocktails. Enjoy!