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今日黎到尖沙咀的Norway House，佢系一间专卖挪威三文鱼，三文鱼系自家养殖养殖出产，而且所有食物都系即叫即整。 今次我就择咗金沙三文鱼，粒粒三文鱼都沾满咸蛋黄，三文鱼炸得非常香脆，而且啖啖肉，好足料啊！娜威鱼蛋比普通鱼蛋更有弹性，六粒里边有两款味道包括有三文鱼和鱼鳕鱼，口感都非常特别，食落啖啖鱼肉！推介一试！而烟三文鱼多士的蛋沙律亦做得非常好食。而维就汉堡中间就有块鱼扒，鱼扒唔干，整体做得不错，有惊喜😋
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行街行到攰，肚饿想揾间铺头食下啲轻食，经过见到呢间主打三文鱼小食既铺头，就入咗去试吓~店内有不少摆设，感觉似北欧风格，为店舖作了不少点缀~铺头有不少以三文鱼为主题嘅轻食，主打系佢地系挪威自家养殖场新鲜直送嘅挪威三文鱼，挪威出名三文鱼，食落起码都有信心啲🤔仲比我发现到原来有挪威当地嘅干货买🤔有朱古力，鱼子酱同埋薯片🤭烟三文鱼糖心蛋~卖相精致，烟三文鱼整到好似一朵花咁，糖心蛋呈半熟状态，蛋汁捞埋烟三文鱼一齐食味道几夹，香草提升咗三文鱼嘅鲜味，下午茶Size啱啱好，如果配埋杯热茶就更加正~芥末三文鱼~估唔到芥末香味同三文鱼又几夹，三文鱼肉已经去骨，然后煎炸，三文鱼外皮香脆，入边嘅鱼肉就保持到juicy嘅感觉，不过芥末唔似平时食寿司𠮶啲芥末咁攻鼻，如果浓少少应该会更加醒胃滋味~烟三文鱼多士~多士焗得香脆，配上碎蛋同埋咸咸地嘅烟三文鱼食落感觉又几夹，香草为三文鱼调味，食到两种层次~挪威鱼蛋(三文鱼，鳕鱼)~估唔到三文鱼肉都可以攞嚟做鱼蛋，而且食落几弹牙，口感比平时街外食到嘅鱼蛋不同，肉质比较结实，而且大大粒食落几满足，调味粉分量OK，都不算太咸~
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=====Salmon lover@Norway House*尖沙咀漆咸道南33-35号友联大厦地下6号舖I am crazy for salmon. Rich in omega 3,a good fatty acid ala ,having epa and dha ,对脑同心血管都有很强大功效专食三放鱼，走小食路线，细细份可以试多几款，而每一头都是几十元起 脆皮三文鱼是先将二文鱼炸熟，再包上一层spicy chiili powder，油甘十足烟三文鱼溏心蛋，身为蛋怪，流心蛋最抗拒不了，烟三文鱼本身有咸味，一口就食完，正店仲有挪威干货如鱼子酱,朱古力,牛油，买回家再慢慢食
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首先讲讲环境，基本上舖头装修好简单🤣🤣简单到好似咩都无，好奇怪😌店舖其实唔细，不过唔知点解后面封左，如果之后比啲心思去设计下去粉饰下，我谂会更吸引食客，另外有小小既企位😌😌另一个好笑位系个靓仔职员完全唔知做紧优惠🧐🧐呢方面需要加强沟通啵🧐虽然系咁，佢都keep住有礼貌同好笑容👍🏻最后佢都照做比我地，咁就叫左两款三文鱼，分别系芥末沙津及金沙😆😆店舖只要系一人主理，落单先开始沾粉炸，所以想食野就需要等啦😌😌等左十分钟左右芥末沙津三文鱼就拎得啦😋😋卖相已经令人流晒口水🤤基于要影相所以我地忍住口等埋份金沙三文鱼先食😆十五分钟左右啦，两款都到齐，先讲芥末沙津，个酱系佢地自己调既，本身三文鱼鱼油丰富，所以食多都会有油腻感易漏🤣不过佢地调既芥末酱都偏淡，所以叫做中和一下😅heavy感无咁劲！金沙三文鱼卖相都好得，眼见咸蛋黄包围整条三文鱼，满心欢喜咁既款😅之但系有啲啲失望，咸蛋味真系唔算劲，唔系好满足到我😂😂😂点解落左咁多咸蛋，但阵味都咁淡呢！？🤣🤣😳😳😳其实佢地做紧十蚊一份三文鱼真系超级抵！！而且个份量同正价份量系一样，有成八九旧架😆所以好惊佢地会蚀啰😂😂😂留意返优惠只限尖沙咀店3pm-7pm☝🏻听讲佢地三文鱼系自家养既，如果系咁都几有heart👍🏻👍🏻虽然味道唔系我预期咁，不过佢地啲鱼质又真系几好，炸左都唔干仲几juicy tim😆系抵赞既！而且十蚊一份，仲想点呀！？😂假设舖头再花多啲心机去设计，再多啲口味选择及加强宣传，我相信会有回报既！！😌😌
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I absolutely adore Scandinavian food so I had to check out Norway House.It is well hidden if you try to find it along Chatham Road South.When I got there, it was reassuring to see that it was the real deal.Unfortunately, they have changed the menu and the Viking Burger was sold out.With the available menu, I tried to choose the snacks that weren't so Hongkonized even though some items were possibly nice like the salted egg yolk salmon.Sadly people in Hong Kong don't appreciate stuff they don't know hence the items have to be made with ingredients people are familiar with.I was really hoping to try the fishballs with cheese but again people here don't appreciate real cheese.Started with the fishballs which were drizzled with Sichuan Sauce.It definitely enhanced the fishballs but I wish they had some plain ones.Anyway to summarize these fishballs definitely taste better than HK ones because it contains more fish than flour and you won't find bones or msg.The texture is much softer.Next was the boiled egg with smoked salmon and smoked salmon with toast.Basically, both were smoked salmon except the bottom was different.I loved their egg mayo on the toast because European mayonnaise is delicious but there was not enough dill on both these snacks.But then again, the dill was probably toned down to adapt the locals.As for the boiled egg, it had smoked cod roe paste which is a popular sandwich topping used on Rye bread or eggs.The smokiness and saltiness tasted delicious with the egg and smoked salmon.These are simple but delicious Norwegian treats that people can relate to in Hong Kong.Last but not least was the evilicious salmon coated in salty egg yolk, very Asian but delicious.The chunks of salmon was moist and pink in the middle while the coating was crispy coated generously in salted egg yolk.The best thing was the salmon skin was still attached because it was crispy and delicious.To summarize, everything tasted good but I hope their menu can be improved with sandwich offerings for lunch because Scandinavian sandwiches are so damn delicious like the prawn and dill sandwich, salmon and egg sandwich etc.Anyway, it is a good start that there are more Scandinavian joints to join Rye House where they previously did a crossover with the mackish girls who served these scrumptious mackish sandwiches.
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