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