Bring a large pot of salted water to a boil. Gently drop in baby potatoes and cook until tender, about 10 minutes. Drain potatoes and allow to cool.
Cut off the top quarter from each potato. Using a small spoon, hollow out each potato, reserving the mashed potato in a mixing bowl. Leave a thick enough shell so that the potatoes stand up. Arrange hollowed-out potatoes on a serving plate, pressing on each to make a flat “foot” so the potatoes don’t roll over. Hold in the refrigerator until ready to fill.
Into the reserved mashed potato, mix the Boursin® Cheese, crème fraîche, chopped shrimp and white pepper. Taste. Add a little more salt and/or pepper if you’d like.
Spoon the potato filling back into the potato shells. Refrigerate until cold, at least one hour. When ready to serve, garnish each with a few salmon eggs and a small dill frond.