Julia Sullivan’s flavor arsenal is stocked with things like gorgeous local dairy products, Tennessee caviar, and oil-packed anchovies. But these are just a few of the arrows in her quiver at Henrietta Red. In this perfect, elegant snack from Best New Chef Julia Sullivan at Nashville’s Henrietta Red, a fresh herb vinaigrette cuts through sour cream topped with briny paddlefish roe. Sullivan based this dish on one her father used to make.
2/3 cup thinly sliced scallions (about 5 scallions)
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/3 cup finely chopped fresh dill
1/3 cup thinly sliced fresh chives
1/3 cup minced shallot
1 1/2 tablespoons lemon zest
1/3 cup fresh lemon juice
1 teaspoon fresh garlic paste
1/3 cup chervil sprigs, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups sour cream
8 ounces Tennessee river paddlefish caviar or sturgeon caviar
1 (4 1/4-ounce) package water crackers
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.