Boiled the potatoes until just tender then drain and cool to room temperature. Cut the potatoes in half and set on a serving platter (trim a little from the bottom if they don’t sit straight). Top each with a small spoon of sour cream and a small, artfully placed slice of smoked salmon. Top the salmon with a small spoon of the caviar and a dill sprig.
Keep well-chilled until ready to serve.
Try them with a glass of sparkling BC wine.
Note: Inexpensive, but pleasingly salty and crunchy lumpfish caviar is available in the seafood department.