Wolfgang Puck: Smoked Salmon Oscar with Osetra Caviar on Brioche


  1. 1 loaf brioche
  2. 1 cup dill cream (recipe below)
  3. 1 lb. smoked salmon
  4. 2 oz. Osetra caviar

Dill Cream

  1. 1 cup sour cream
  2. 1 T lemon juice
  3. 2 T shallots, chopped
  4. 1 T fresh dill, chopped


  1. Cut the brioche into the shape of an Oscar statuette and toast until golden.
  2. Spoon small amount of dill cream on the brioche.
  3. Layer smoked salmon on top and garnish with caviar.

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Recipe Credit: