Dear Friends,
Last week Gigi Sireyjol-Horsley, the lovely owner of the Paysage interior design and home stores invited me to speak. Last summer I had the pleasure of speaking in Gigi’s Wilmington store and I knew when she invited me for an event in Raleigh, it would be as beautiful and fun as the one last summer.
Gigi, who is one of the most stylish women I know is from France and is also a fabulous cook. Last August I shared her Watermelon Gazpacho, which she served at the Wilmington event. If you missed it, it’s on the Blog. Be prepared to enjoy Gigi’s fresh take on Gazpacho all summer!
For the Raleigh event, Gigi hired Florence Melin, a very talented and delightful French caterer who owns Sucre & Sel, a full-service catering firm in Raleigh. Florence was born and raised in Paris and then spent her young adult life in Provence, where her love of food blossomed. Clearly, her culinary expertise did too. Everything she served at Gigi’s event was perfection! Although hard to choose a favorite, I asked Florence to share her recipe for the Salmon and Green Apple Tartare. I predict this will be one of my summer addictions … along with Gigi’s Gazpacho, of course!
What treasures I enjoyed in Raleigh this fall and in Wilmington last summer … Gigi, her beautiful stores, her gracious team, Florence, and so many new friends. Effortless Entertaining truly is a community we share with one another. If you’re in Raleigh or Wilmington, be sure to stop by and meet Gigi – you will love her as much as I do!
With gratitude,
Salmon and Green Apple Tartare
INGREDIENTS
5 oz fresh pacific salmon, diced
2.5 oz smoked salmon, diced
½ bunch of chives, chopped
2 tbsp finely diced red onion
⅓ cup peeled and finely diced green apple (Granny Smith)
5 tsp olive oil
4 tsp lime juice
½ tsp fleur de sel or kosher salt
1 pinch ground pepper
2 oz beet sprouts or other colorful microgreens
Lime zest, optional
DIRECTIONS
In medium bowl, mix fresh and smoked salmon. Add chives, red onion, and green apple, olive oil, lime juice, salt, and pepper. Mix. Voila! An easy hors d’oeuvre!
Serve in a martini shot glass, on a small plate, in a choux (small French pasty), or on a very light cracker on top of microgreens to add color. You may also top with lime zest.
DEEDEE’S NOTES
- To prepare in advance, Florence recommends mixing all the ingredients 2-3 hours in advance except the lime juice. Add the lime juice prior to serving as she says the lime juice will “cook” the salmon.
- Florence also says this recipe may be prepared with smoked salmon only.
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