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Wolfgang Puck Smoked Salmon Oscar Statuettes
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients
  • 1 pound smoked salmon
  • 1 cup dill cream
  • 2 ounces beluga caviar
  • 1/4 ounce finely diced fresh chives
  • matzo or brioche
    •
    Directions

    Cut matzo into Oscar shape and bake until crispy in a 350°F oven.

    Lightly coat matzo with dill cream.

    Layer smoked salmon on top and garnish with beluga caviar and a sprinkling of chives.


    Dill Cream

    Ingredients
  • 1 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • Ground white pepper
  • Kosher salt
    •
    Directions

    Whisk ingredients together thoroughly. Use for Smoked Salmon "Oscar" Matzo with Beluga Caviar.

    Yield: Serves 6


    Recipe copyright Wolfgang Puck ©2006




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