Potato Skins With Smoked Salmon & Horseradish Creme Fraiche

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20 (about 1 pound) 1-inch diameter yellow potatoes or Yukon Golds, scrubbed

3 tablespoons minced red onion

2 tablespoons chopped fresh chives

2 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

1 tablespoon chopped fresh chervil

2 teaspoons finely grated lemon zest

Kosher salt and freshly ground pepper to taste

1 quart grapeseed oil for frying

Horseradish Creme Fraiche (see recipe)

6 to 8 ounces smoked salmon, sliced paper thin (approximately 1 1/2 to 2 ounces per serving), and cut into thin strips

2 tablespoons smoked salmon caviar (optional)

1 tablespoon osetra caviar (optional)

14 small sprigs fresh chervil for garnish

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