Los Angeles Fine Catering  |  Taste of Pace

Color Wyld

Past EventsPace WebbComment

Last month, I joined forces with my pals at Never Like it AnywayLate Afternoon, and Celadon & Celery forColor Wyld, a luxury retreat for creative professionals. There was a presentation by NLIA on the importance of branding, and Late Afternoon talked about monetizing blogs and utilizing social media. This was my kind of event, and you guys, these are totally my kind of people.

Bess of Celadon & Celery hosted the event at her lovely studio in L.A., where attendees were treated to a floral workshop, gorgeous hand-selected flowers, and Kate Somerville gift bags.


here was also a catered brunch (and yep, that’s where yours truly comes in).

The spread was seasonal (of course) and “wyldly” colorful. It included chilled spring pea avocado lime coconut mint soup, a seasonal shaved vegetable salad, chicken confit, seasonal fruit with whipped honey ricotta, and Scottish salmon with caper lemon crème fraiche. I’m sharing the salmon recipe with y’all at the end of this post. Enjoy!

Scottish salmon, caper lemon crème fraiche

yields 12 portions

Brine ingredients:

3 oz. salt
2 quarts water
1.5 tbsp. fennel seeds, toasted and crushed
1 tbsp, peppercorns whole, toasted and crushed


Add all ingredients in water and bring water just to where it’s hot enough to dissolve salt and then turn off and stir.  Cool completely and then submerge fish and brine for 24 hours.  Remove from brine and pat dry. Do not season fish again. 


72 oz. Scottish salmon filet, sides left whole
1.5 oz. capers, rinsed and roughly chopped
24 oz. crème fraiche
1/4 bunch dill, chopped
1/4 bunch chives, snipped
zest of 1 lemon, channel zested
parchment paper for baking
salt to taste


Bake salmon sides at 375 degrees to medium—a tad pink inside.  A good rule of thumb is to cook the fish for 10 minutes per inch of vertical thickness.

For the sauce, mix all ingredients together and season with salt to taste.  Serve as a garnish on the salmon or on the side.