Poppy's Caviar

Name: Poppy's Caviar
Total time: 20 min
Yield: 8
Ingredients: 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

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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.

By Julia Sullivan

July 2018

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Poppy's Caviar

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