1. Preheat the oven to 220°C (425°F).

2. Toss the halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy and golden.

3. Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add the butter. Once melted, add the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through.

4. In a bowl, whip the heavy cream until stiff peaks form. Gently fold in the caviar and season with a pinch of salt.

5. Divide the roasted potatoes between plates. Top each portion with a salmon fillet and a generous dollop of caviar cream.

6. Garnish with fresh dill and serve immediately with a side of mixed greens salad.

7. Handle hot surfaces and sharp knives carefully to avoid accidents or injuries.

8. Ensure salmon is cooked to a safe internal temperature of 63°C (145°F).