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Wolfgang Puck Smoked Salmon with Iranian Osetra Caviar On Brioche
From chef and author Wolfgang Puck
February 27, 2004

Smoked Salmon with Iranian Osetra Caviar On Brioche Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.

Ingredients
  • 1 pound smoked salmon
  • 1 cup dill cream
  • 2 ounces Iranian Osetra caviar

    • Directions

    Cut the brioche into Oscar shape and toast until golden.

    Spoon small amount of dill cream on the brioche.

    Layer smoked salmon on top and garnish with caviar.

    Yield: Serves 8


    Dill Cream

    Ingredients
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 2 tablespoons shallots, chopped
  • 1 tablespoon fresh dill, chopped
  • Pinch white ground pepper
  • Pinch salt

    • Directions

    Whisk ingredients together thoroughly.


    Recipe courtesy of Wolfgang Puck, copyright 2004.




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