How to Make It
Whisk together scallions, oil, vinegar, dill, chives, shallot, lemon zest, lemon juice, and garlic in a large bowl. Finely chop half of the chervil, and whisk into dressing. Season with salt and pepper, and whisk to combine.
Divide sour cream evenly among 4 shallow bowls, making a well in center of each. Pour dressing evenly into wells.
Dollop about 2 ounces caviar on edge of sour cream in each bowl, and garnish evenly with remaining chervil sprigs. Serve with water crackers.
We used paddlefish roe from Kelley’s Katch Caviar in Savannah, Tennessee.