Heat oven to 190C.
Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
In a small bowl add the crème fraiche and gently fold through the horseradish.
Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill.
Arrange on a platter and serve.
Notes: Chopped chives instead of dill is also delicious