For the fried filet of fish, first salt and pepper, dip filet in flour, then a beaten egg, then breadcrumbs, fry to golden brown in butter,
To steam the filet, salt and pepper filet then roll it from tail toward head and place in a steamer, cook for 3 to 4 minutes. Add in the asparagus spears and cook until just tender.
To assemble sandwich:
Place lettuce leaves on toast, arrange the 2 filet of fish and the lox on bread,
Top with 2 tablespoon of dressing, arrange shrimp on top, add caviar if using and dill the final topping a twisted slice of lemon