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1
To make the gaufrette potatoes, adjust the mandoline so that the ridged blade is exposed by about 1/8 of an inch.
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2
Remove the potato from the water and pat dry with a paper towel.
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3
Hold the potato at an angle of 45 degrees, and run the potato over the ridged blade of the mandoline.
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4
(The first slice will not be usable, so discard it.)
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5
Turn the potato sideways 45 degrees in the opposite direction, this will make your first waffle-cut potato slice.
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6
Repeat the process, turning the potato after each pass over the blade to maintain the waffle-cut.
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7
Place the potato slices in cold water to keep them from oxidizing.
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8
Heat the oil to 350 degrees F in a 1-gallon pot.
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9
Working in batches, add the potato slices a few at a time to the hot oil.
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10
Turn occasionally to ensure even browning, and cook until golden brown and crispy, about 3 to 4 minutes.
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11
Using a slotted spoon or strainer, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt.
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12
To assemble the dish, cut the gravlax slices into small 1 to 2-inch length pieces and arrange 1 piece of gravlax on top of each potato chip.
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13
Top each chip with a small dollop of sour cream, and place 1/4 teaspoon or more of caviar on top of the sour cream.
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14
Garnish with a small sprig of fresh dill, and serve.
