Oscar Menu: Smoked Salmon
March 3, 2006 -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governors Ball following the Oscars. You, too, can eat like a star by following Puck's recipe for Smoked Salmon "Oscar" Matzo with Beluga Caviar below.
Ingredients1 pound smoked salmon
1 cup dill cream (recipe follows)
2 ounces beluga caviar
1/4 ounce finely diced fresh chives
Cut matzo into Oscar shape and bake until crispy in a 350 degrees F oven.
Lightly coat matzo with dill cream (recipe below).
Layer smoked salmon on top and garnish with beluga caviar and a sprinkling of chives.
Dill Cream:
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
Whisk ingredients together thoroughly. Use for Smoked Salmon "Oscar" Matzo with Beluga Caviar.
Yield: Serves 6