1/2  cup	     sour cream 				                 
	      3  tablespoons   snipped chives				                     
	      2  tablespoons   white wine				                     
						Salt and pepper 	                                                       
	      4  large	       just-baked potatoes			                     
	      4 	       just-poached eggs -- (see previous recipe)                    
	      4  ounces        smoked salmon, -- julienned		                     
						Garnish:		                                                       
						Snipped chives, 	                                                       
						finely-diced red onion and
			caviar			    
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
sal
mon 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.