Instructions: 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 salmon 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.

Yield: 4 serving

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