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
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.
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