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 in Savannah, Tennessee.