To make the lemon cream, place the sour cream, lemon zest and juice in a bowl and mix well to combine. Set aside.
Preheat oven to 180°C (355°F). Place 6 x 1½ tablespoons of parmesan in circles on a baking tray lined with non-stick baking paper and bake for 8 minutes or until golden. Remove from the oven, allow to cool slightly and roll into cylinders. Spoon the lemon cream into pots and top with salmon pearls and chervil. Serve with the parmesan crisps. Serves 2.