Greg DuPree
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

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.

How to Make It

Step 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.

Step 2    

Divide sour cream evenly among 4 shallow bowls, making a well in center of each. Pour dressing evenly into wells.

Step 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.

Notes

We used paddlefish roe from in Savannah, Tennessee.

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