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