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Poppy's Caviar
Poppy's Caviar
Julia Sullivan
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I love this dish because it's an old family recipe that's been handed down from generation to generation. As a born-and-bred Nashvillian, I love to cook with local ingredients. Featuring Tennessee paddlefish roe in this elegant appetizer makes it all the more special.

Technique tip: We used paddlefish roe from Kelley's Katch Caviar in Savannah, Tennessee.


    • 2/3 cup thinly sliced scallions (from 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
    • 1½ 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
    • 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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