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Smoked Salmon with Iranian Osetra Caviar On BriocheFrom chef and author Wolfgang Puck February 27, 2004 
Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.Ingredients Directions Cut the brioche into Oscar shape and toast until golden. Spoon small amount of dill cream on the brioche. Layer smoked salmon on top and garnish with caviar. Yield: Serves 8 Dill Cream Ingredients Directions Whisk ingredients together thoroughly. Recipe courtesy of Wolfgang Puck, copyright 2004.
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