Wolfgang Puck: Smoked Salmon Oscar with Osetra Caviar on Brioche
- 1 loaf brioche
- 1 cup dill cream (recipe below)
- 1 lb. smoked salmon
- 2 oz. Osetra caviar
- 1 cup sour cream
- 1 T lemon juice
- 2 T shallots, chopped
- 1 T fresh dill, chopped
- Cut the brioche into the shape of an Oscar statuette and toast until golden.
- Spoon small amount of dill cream on the brioche.
- Layer smoked salmon on top and garnish with caviar.
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