Food & Wine: Poppy's Caviar


  1. 2/3 cup thinly sliced scallions (about 5 scallions)
  2. 1/3 cup extra-virgin olive oil
  3. 1/3 cup red wine vinegar
  4. 1/3 cup finely chopped fresh dill
  5. 1/3 cup thinly sliced fresh chives
  6. 1/3 cup minced shallot
  7. 1 1/2 tablespoons lemon zest
  8. 1/3 cup fresh lemon juice
  9. 1 teaspoon fresh garlic paste
  10. 1/3 cup chervil sprigs, divided
  11. 3/4 teaspoon kosher salt
  12. 1/2 teaspoon black pepper
  13. 4 cups sour cream
  14. 8 ounces Tennessee river paddlefish caviar or sturgeon caviar
  15. 1 (4 1/4-ounce) package water crackers
  1. 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.
  2. Divide sour cream evenly among 4 shallow bowls, making a well in center of each. Pour dressing evenly into wells.    
  3. Dollop about 2 ounces caviar on edge of sour cream in each bowl, and garnish evenly with remaining chervil sprigs. Serve with water crackers.

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Recipe Credit: Food & Wine

Photo by Greg Dupree