Poppy’s Caviar
Julia Sullivan, the owner of Henrietta Red in Nashville and a member of the Williams Sonoma 2023 Chefs’ Collective, says she would bring Poppy’s Caviar to a Friendsgiving dinner. She loves this dish because it’s an old family recipe that was handed down from generation to generation, and her dad made it when she was growing up. Now it’s a crowd-pleaser at her restaurant. There, the chef uses paddlefish roe from Kelley’s Katch Caviar in Savannah, Tennessee. “As a born-and-bred Nashvillian, I love to cook with local ingredients,” says the chef, although sturgeon caviar works equally well. With such a rich family history, this appetizer is a great choice for a Thanksgiving potluck.
Ingredients
- 2/3 cup (2 1/2 oz./75 g) thinly sliced scallions (about 5 scallions)
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 1/3 cup (3 fl. oz./80 ml) red wine vinegar
- 1/3 cup (1/2 oz./15 g) finely chopped fresh dill
- 1/3 cup (1/2 oz./15 g) thinly sliced fresh chives
- 1/3 cup (2 oz./60 g) minced shallot
- 1 1/2 Tbs. lemon zest
- 1/3 cup (3 fl. oz./80 ml) fresh lemon juice
- 1 tsp. fresh garlic paste
- 1/3 cup (1/3 oz./10 g) fresh chervil sprigs
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 4 cups (32 oz./1 kg) sour cream
- 8 oz. (240 g) Tennessee river paddlefish caviar or sturgeon caviar
- 1 package (4 1/4 oz./135 g) water crackers
Directions
In a large bowl, whisk together the scallions, olive oil, vinegar, dill, chives, shallot, lemon zest, lemon juice and garlic paste. Finely chop half of the chervil sprigs and whisk into the dressing. Season with the salt and pepper and whisk to combine.
Divide the sour cream evenly among 4 shallow bowls, making a well in the center of each. Pour the dressing evenly into the wells.
Dollop about 2 oz. (60 g) caviar on the edge of the sour cream in each bowl and garnish evenly with the remaining chervil sprigs. Serve with the water crackers. Serves 4.
Courtesy of Julia Sullivan, Chef/Owner of Henrietta Red, Nashville, TN