Paula Deen Celebrity Cook - Along

Lynn at Happier Than A Pig In Mud is hosting a "Celebrity Cook - Along" on the 15th with non other than our favourite Southern Chef Paula Deen.
Lynn quotes Paula from her cookbook "It ain't all about the cooking":

I never call myself a chef, never went to chef school... I'm a cook.

Learned at my Grandmomma's stove.

But I can cook honey, cook rings around all those tall-white-hatted chefs.

Lynn has suggested that we recreate one of Paula's appetizer dishes and so I thought what could be nicer on a warm, spring evening than Paula's "Salmon Dip"?

Chunked salmon mixed with mayonnaise, diced onions, fresh parsley and something called "Silly Salt"!

Being me, I had to tweak the recipe a little bit.
To a big serving spoon full of Hellmans Light Mayo I added the same quantity of creme fraiche and a large, salad onion (diced small).
I mixed these ingredients with chopped smoked salmon slices and since "Silly Salt" was not to be found in my pantry added Cavender's All Purpose Greek Seasoning (1), to taste.
Onto a simple white platter I tumbled freshly picked mesclun salad from the potager, then piled the salmon dip onto the mixed leaves and decorated the dish with chives, from my herb garden.

To garnish the dish, I added slices of cool green avocado and cucumber (peeled and de-seeded), before sprinkling Piri Piri (2) from a height, (of course) over it all.

Baguette slices, lightly toasted under the grill, and peppery Italian EVOO (sorry, wrong celebrity chef!), with a large glass of RUNAMOK Australian Chardonnay (3) and our appetizer platter was complete.

According to Paula this appetizer will serve 4 - 6.
However, as soon as the photoshoot was over, the Senior Partner & I ate it for supper.
It was a big success and definitely a dish I will do again when family and friends come to visit in June.

1) A friend from Dallas got me hooked on Cavender's a few years ago, it's a great spice mix to have in the cupboard and always does what it says on the tin. I usually bring 2 or 3 tubs back with me from HHI every year.
2) Portugeuse PIRI PIRI is a finely ground mix of hot peppers from Africa, South America and China. We learned to love it on our last trip to Lisbon and is another must have spice for us.
3) RUNAMOK (our vin de table) does not really make you run amok (well, it might if you drink too much of it).
It is, to quote the wine label:
a deliciously refreshing combination of tropical and citrus fruit flavours, with a fragrant hint of sweet vanilla - oak and a soft, rounded finish.
bon appétit.