1/2 cup sour cream
3 tablespoons snipped chives
2 tablespoons white wine
Salt and pepper 4 large just-baked potatoes
4 just-poached eggs — (see previous recipe)
4 ounces smoked salmon, — julienned
Garnish: Snipped chives, finely-diced red onion and caviar
In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper.
Slice open top of baked potatoes and squeeze. Top with eggs and criss-cross sal mon strips over. Using a squeeze bottle or a teaspoon, drizzle sour cream sauce over salmon and around potatoes. Garnish decoratively with chives, onion and caviar and serve immediately.