Boil the new potatoes, then chill. Cut them in half, removing a tiny slice from the bottom of each half so they will not wobble. With a small a small scoop, make a small hollow in the center of the top surface of each potato. Pipe in a rosette of creme fraiche; place a smaller dollop of caviar on top. Garnish with pepper and dill.

Make sure you use caviar that won't bleed color. If in doubt, put caviar on the top on site.

To make creme fraiche: Wisk together 1 quart cream+ 4 T buttermilk. Set out at room temp overnight.  Chill at least 4 hours before using.