Preheat the oven to 200C/fan 180C/gas 6.
Put the potatoes onto a baking tray, drizzle with the olive oil, salt and black pepper and toss until coated. Place in the oven to bake for 20-30 minutes until golden brown and tender.
While the potatoes cook, mix the crème fraiche and horseradish together in a small bowl and set aside.
Cut a cross in the top of the baked potatoes, squeeze gently to open up and place onto a serving plate. Spoon the horseradish cream into the centre, then top with a folded slither of smoked salmon.
Finish with a grind of black pepper then scatter the chives on top, and serve straight away.