Potato Gaufrettes Stacked with Seafood and Black Olive Seviche

Slice potatoes with the waffle cutter attachment of mandolin.

To achieve waffle pattern, turn potato on a 45-degree angle and make first slice

Turn potato 90 degrees and slice again.

Keep rotating back and forth 90 degrees at a time.

Soak potato slices in cold water.

Fry in oil at 350 degrees F. for 2 to 3 minutes or until golden and crisp.

Drain on paper towels and keep at room temperature until ready to serve

Preheat grill to medium high. Grill seafood as follows:

Shrimp for 1 to 2 minutes until just pink and not cooked through.

Scallops for 1 to 2 minutes until just opaque and golden.

Clams in shells, until clams just open, save as much clam liqueur from shell as possible.

Transfer seafood to a cutting board. Drain clam juice into a medium bowl.

Chop seafood into small dice

Combine with clam juice. In a separate bowl combine remaining ingredients, except garnish.

Pour over seafood, toss well and refrigerate at least 2 hours or as much as overnight

The Seviche will cure/cook the seafood.

Drain liquid from seafood. Assemble by stacking one potato gaufrette, a spoonful of seafood seviche then a spoonful of sour cream.

Repeat. Top with chopped egg and caviar.