關於 smoked salmon appetizer ，我們在網路上蒐集到這些相關的討論、資訊與評價

槟城［Creameal］甜品咖啡馆
『#全槟首创香草雪糕鸡扒』🍨🍗
#全新菜单 登场啦❗
《西餐｜沙拉与汤｜雪糕华夫饼｜咖啡》

槟城超好吃的雪糕waffle就在这里啦！
这家位于Hin Bus Depot的《Creameal》甜品咖啡馆，主打手工制作雪糕与超香脆的华夫饼哦～

这里每天都提供很多口味的手工雪糕，分别有Earl Grey Lavender，Roasted Banana & Almond Caramel，White Rabbit Candy，Roasted Tea，Strawberry Berry，Belgium Milk Chocolate等等～

此外，Creameal也推出很多全新菜单了，分别有主食，雪糕waffle，咖啡以及特色饮料～重点是这里是No Pork, No Lard餐厅，友族同胞可以来光顾哦～

［前菜/汤/主食 Appetizer/Soup/Main］
🥗《Smoked Salmon Caesar Salad》
烟熏三文鱼沙拉不错吃，适合减肥的朋友
🍲《Mediterranean Seafood Soup》
地中海海鲜汤，汤汁鲜甜美味，里面有虾子和蛤蜊，真的超推荐👍
🍗《Vanilla Chicken Chop》
独家推出香草雪糕鸡扒，你吃过吗？vanilla搭配蘑菇酱还真的很不错耶！好特别哦😍
🧇《Salted Egg Chicken Waffle》
这道咸蛋鸡肉waffle很好吃，香脆炸鸡搭配waffle，再淋上咸蛋酱和蜜糖，超赞的👍
🐔《Chicken Lasagna》

［饮料 Drinks］
☃️ 《Snowing Coffee》
下雪の咖啡
☕ 《Double Moccaccino》
双倍Mocha咖啡，搭配2球雪糕
🍯 《Lemon Honey Black》
柠檬蜜糖黑咖啡
🍼 《Dalgona Candy Milk》
牛奶上面放了一些甜滋滋的脆脆dalgona饼，超好吃的😍

［甜品 Desserts］
🍧《Sundae》
🍌《Banana Brûlée》
🧇《Signature Waffle 3 scoops》
招牌雪糕华夫饼，必点！

⚠️ 这里是*No Pork No Lard Cafe*哦～

［Creameal Handcrafted Ice Cream］
地址 : 63, Jalan Gurdwara, 10300 Georgetown, Penang.
营业时间 : 12pm - 11pm (星期二休息)
联络号码 : 016-408 3172
Facebook : https://www.facebook.com/Creameal-Handcrafted-Ice-Cream-471572836377643/

The space previously occupied by Arte at Argyll Road is now taken over by the management team from Club J Restaurant, an expansion plan from their existing business. The place retains its sophisticated charm with beautiful art creations still around but Passion (the name for this place) seeks to offer something different than its sister restaurant Club J. Diners can now enjoy their meals at a place with completely different ambiance. Group diners (of 10 pax and above) may make advance booking for the private space on 1st floor to enjoy better privacy and complimentary usage of karaoke system (with visuals). The change to the menu is minimal, with a few dishes exclusively to Passion; the wine list however, remains unchanged. There are set menus available, which offer better values in return; diners may opt for ala-carte with better flexibility. Excellent consistency in food quality, full of surprise-menu, attentive service are some of the great reasons why you should put this place on your radar.

5-Course Set Dinner- RM145
[Amuse Bouche] Salmon Croquette
[Appetizer] Smoked Salmon Salad | Mushroom and Duck Salad
[Soup] Chicken Soup with Chicken Ricotta Cheese Ravioli and Bacon
[Pre-Main] Pan Seared Hokkaido Sashimi Grade Scallop
[Pre-Main] Foie Gras on Fruit Compote (Rm 58 ala-carte/ top up Rm 15 for set dinner)
[Main] Japan Wagyu A5 Sirloin (Market Price/ Requires Booking)
[Main] New Duo Prawns- Thai Style and Cheese Baked (Rm 140 ala-carte/ Rm 225 set dinner)
[Dessert] Tiramisu
Subject to 10% Service Charge
Address: 25, Argyll Road, 10050, Georgetown, Penang.
Business Hours: 11:30 am to 2:30 pm, 6 pm to 10 pm. Closed on Tuesdays.
Contact Number: 6017- 257 0173

Full story to be shared on Ken Hunts Food real soon!

#上環
隱世實力派英國菜🇬🇧 走進 @oldishhk 就被舊式英倫風氣氛包圍。木系裝潢加上各式密密麻麻的擺設甚至令人聯想起古玩店(?) 在這裡享受美食好舒服自在😌 還必須要讚一下這裡的staff! 親切，而且手腳超快，點完菜之後食物轉眼間就送上來了。
Black Truffle Eggs Benedict ($158HKD) 好colourful, 令人食慾大增！水煮蛋下面有煙三文魚和牛油果醬🥑 旁邊還有沙拉和厚切薯條。差點不想跟朋友分享，想自己獨食一整個😆
Creamy Chicken Mushroom Spaghetti ($148HKD) 雖然外表平凡，但味道有驚喜😍 其實浮現了懶得幫它拍照的念頭，但幸好最後還是影了！味道濃郁。神奇地食完整頓飯後，最想念的餸菜是它呢🍝❤️
BBQ Chicken Pita Pocket ($108HKD) 這個是餐前小食。但小食來說，份量驚人！BBQ醬好惹味，但最開心的，還是看見快要滿瀉的餡料🤤
Had a pleasant dining experience at #OldishHK in #SheungWan! It was adorable how they decorated the interior space, almost felt like I walked into an antique toy store🤩 A shout out to the diligent staff here: they were welcoming and super quick on their feet! Food was placed in front of us almost right after we placed our orders!
Black Truffle Eggs Benedict ($158HKD) Its colourful appearance made it super appetising🤤 The eggs benedict was composed of mashed avocados, smoked salmon, poached eggs and, of course, hollandaise sauce.
Creamy Chicken Mushroom Spaghetti ($148HKD) My fav dish of the night😍 Wasn’t expecting much from this dish, but man was it delicious! I actually couldn’t stop thinking about it even after I left the restaurant😂
Barbecue Chicken Pita Pocket ($108HKD) Ok, this was supposed to be a snack/appetizer, but it was huge! Generously stuffed with filling, and tbh, nothing could go wrong with barbecue sauce😌 Yum!
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📍上環東街53號地舖 G/F, 53 Tung Street, Sheung Wan
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#oldishhkfood #handsinframe #eggsbenedict #eggporn #hkfoodie #hkfood #hkfoodblogger #hkeats #hkcafe #instafoodie #topcitybiteshk #ufoodphoto #香港美食 #上環美食 #食好西 #相機食先 #吃貨 #홍콩맛집 @ Oldish

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A luxurious, sparkling Christmas avocado and potato salad with salmon, corn, and cream cheese.

Avocado added to the potato brings out the richness and makes it an easy-to-eat salad! It's nice as a sandwich spread, too.

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Creamy Christmas Tree Salad

Difficulty: Very Easy
Time: 20min
Number of servings: about 10 (5cm/2inch) Bento cups

Ingredients:
250g (8.8oz.) potatoes
100g (3.5oz.) avocado
A
* 3 tbsp. whipping cream or milk
* 2 tbsp. mayonnaise
* salt and pepper to taste
30g (1oz.) smoked salmon
30g (1oz.) cream cheese
2 tbsp. drained canned whole corn kernels
1 tbsp. finely chopped fresh parsley
gold powder or whole corn kernels to top with

Directions:
1. Thinly cut the potatoes, put the slices in a microwavable dish, wrap with plastic wrap, and microwave at 500W for about 5 minutes until soft.
2. Mash the potatoes and avocado together while still hot (heating avocado will prevent it from changing color). Add A and mix well until creamy.
3. Add the finely chopped smoked salmon, cream cheese, sweet corn, and parsley flakes, then mix.
4. Put the mixture into a pastry bag and pipe out into Bento cups in cone shapes so they look like Christmas trees. Top with gold powder or a whole corn kernel.

レシピ（日本語）
http://cooklabo.blogspot.jp/2010/11/blog-post.html
---------------------------------

Music by
YouTube Audio Library
O Christmas Tree (Instrumental)

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This sushi roll is perfect for people who don't like raw fish :)

Ikura (salmon roe) is salty enough that you don't need soy sauce to eat.

Very handy recipe for parties!

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Christmas Tree Alaska Rolls (Cooked Salmon and Avocado)

Difficulty: Medium
Time: 30min
Number of servings: 2 rolls (12 pieces)

Ingredients:
330g (11.7oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
Aonori (green laver)
white toasted sesame seeds
1 filet (100g=3.5oz.) salmon
A
* 1 tbsp. mayonnaise
* 1/2 tsp. Wasabi (Japanese Horseradish Paste) if desired
1/2 avocado
2 Nori sheets
Ikura (salmon roe)
star-shaped cheddar cheese if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Season the salmon with salt and pepper. Heat a thin layer of cooking oil in a non-stick frying pan over medium-low heat. Place the salmon, cover, and cook for 2 minutes. Flip it over, cover, and cook for another 2 minutes. Stop the heat, then leave to cool in the pan. *You can grill, bake in the oven at 200C (392F) for about 10 minutes, or microwave at 500w (medium) for about 2 minutes.
3. Cut avocado into 4 strips.
4. Remove bones and skin of salmon if any. Then break it into pieces in a bowl. Then toss with A.
5. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down. Spread 1/2 of the sushi rice on Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Aonori (green laver) and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
6. Place avocado and the salmon mixture lengthwise on the Nori sheet.
7. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, then gently press the mat around the roll to shape it (do not squeeze).
8. With a moistened knife (bread knife cuts well) cut off both ends, then cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut).
9. Pile up the sushi rolls like a Christmas tree on a dish, sprinkle with Ikura (salmon roe), garnish with some star-shaped cheddar cheese if desired.

* Ingredients to make sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/12/blog-post.html
---------------------------------

Music by
Epidemic Sound
Christmas Time 16

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

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http://cooklabo.blogspot.jp/
http://cookpad.com/ami
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Very easy and cute Halloween recipe idea even kids can help to make them!

Temari-Zushi (ball sushi) is a ball-shaped sushi made by shaping sushi rice and fish into a ball by hand using a plastic wrap.

Avocado sushi rice is pretty tasty and it goes great with smoked salmon. I hope you like it!

This dish was served at YouTube Japan Space Halloween Party 2014:
https://twitter.com/YouTubeJapan/status/528154978901176321/photo/1

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Halloween Jack-O'-Lantern Ball Sushi

Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 14

Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
A
* 2&1/2 tbsp. rice vinegar
* 1 tbsp. sugar
* 1 tsp. salt
1/2 avocado
14-28 slices smoked salmon
1/2 nori sheet
14 pumpkin seeds
mayonnaise

Directions:
1. Chop avocado into small pieces.
2. Place cooked rice in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains. Then add the chopped avocado and mix well.
3. Place a sheet of plastic wrap on your hand. Then place 1 or 2 slices of smoked salmon in the center. Measure a bite-size amount of sushi rice and place it on the salmon. Shape them into a ball, twisting the plastic wrap. Unwrap and make the rest.
4. Draw a spider web on a plate with mayonnaise. Place the sushi balls on the plate.
5. Cut out nori sheet for the eyes, nose, and mouth. (Cut freehand to make expressive faces.) Place them on sushi balls.
6. Attach pumpkin seeds to each sushi ball to finish.

Preferably refrigerate before you serve!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_7311.html
---------------------------------

#ochikeron #Halloween #JackOLantern

Mayo pen I used
(Watch from 3:26)
http://www.youtube.com/watch?v=EQUNH2dmtmE

Music by
Kevin MacLeod
The Path of the Goblin King
http://incompetech.com/music/royalty-free/mp3-royaltyfree/The%20Path%20of%20the%20Goblin%20King.mp3
http://incompetech.com/m/c/royalty-free/licenses/
http://www.youtube.com//kmmusic

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