Bring water to a boil in a pot with some salt.
Add the potatoes and let them cook for about 20 minutes.
Drain and let cool for one minute.
Meanwhile preheat the oven to 220 degrees Celcius.
Place the potatoes on a parchment covered baking sheet and hash them until they crack open using the bottom of a pot, frying pan or potato masher.
Drizzle with olive oil and salt and bake in the oven for about 20 minutes, until soft and golden brown.
When the potatoes are ready take them out of the oven and place on a plate.
Top by dolloping Creme Fraiche and fish roe evenly around the potatoes. And then top with red onion and chives.