In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper.
Slice open top of baked potatoes and squeeze. Top with eggs and crisscross salmon strips over. Using a squeeze bottle or a teaspoon, drizzle sour cream sauce over salmon and around potatoes. Garnish decoratively with chives, onion and caviar and serve immediately.
Yield: 4 servings