Creme Fraiche Potato Salad With Smoked Salmon, Fennel, Capers and Watercress

Prepare potato salad: In large saucepan, combine potatoes with lightly salted water. Bring to a simmer over medium heat; cook until potatoes are just cooked through. Drain and rinse. Set potatoes aside to cool.

In large bowl, combine potatoes with enough creme fraiche to coat well. Stir in chives and season with salt and pepper to taste. Refrigerate until ready to use.

Divide potato salad onto four large plates. Lay four slices of smoked salmon on top of each mound of salad; sprinkle capers evenly on top.

In medium bowl, toss together watercress, fennel and shallots. Add lemon juice and olive oil; toss to coat lightly. Season with salt and pepper to taste and place on top of potato-salmon salad.