1)In a large pan, lay fingerling potatoes down and top with white wine, shallots, capers, olive oil and butter. 2)Simmer until potatoes are fully cooked and broth has dissolved. Remove pan from heat and let cool. 3)Once cool season with olive oil, salt, pepper and fresh dill. 4)Place on large platter and top with watercress, smoked salmon and Greek yogurt. 5)Garnish with chopped green onion and serve.