Place the washed kipfler potatoes into a saucepan of cold salter water, bring to a boil and cook for 8 minutes, or until tender but not falling apart. Remove, drain, set aside to cool and cut into halves longways.
Beat the crème fraiche until stiff, season well and spread a little onto plates.
Place four potato halves onto each plate, cover each with half a slice of smoke salmon and top with a little crème fraiche. Top two with the capers and two with the salmon caviar, then finish each with a little of the micro cress,