Nobody does the Oscars’ Governor’s Ball menu like Wolfgang Puck, which is most likely why he’s been catering the star-studded shindig for two decades. In honor of the big event Sunday night, we’ve borrowed one of the longstanding signature recipes by the master of food ceremonies himself: smoked salmon Oscars. Have yourself a fancy little Governor’s Ball at home. You’re going to need some caviar and an Oscar-shaped cookie cutter.
- 1 pound smoked salmon, sliced very thinly
- 1 cup dill cream (below)
- 2 ounces Iranian osetra caviar
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoons shallots, chopped
- 1 tablespoon fresh dill, chopped
- pinch white ground pepper
- pinch salt
For the cream
Whisk ingredients together thoroughly.
For the Oscars
Cut the brioche into Oscar® shape and toast until golden.
Spoon a small amount of dill cream on the brioche.
Layer smoked salmon on top and garnish with caviar.