Bungalow is a bar and lounge by day and nightclub by evening. The venue presents a spacious dining environment with intimate seating – an ideal place for drinks made by some of Hong Kong’s most prominent mixologists and offering a delectable selection of Western European comfort-food dishes that are perfect for sharing.
Bungalow’s head chef, Daniel Dungca, shares his favourite recipes with us to try at home.
Smoked salmon mousse in Parmesan potatoes
Prep time: 10 min
Cooking time: 10 min
Serves: makes 20
- 200g smoked salmon, chopped
- 225g cream cheese, softened
- 2 tsp salt and black pepper, mixed
- 10g fresh dill, chopped
- 10g fresh chives, chopped
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 2 potatoes, peeled and grated
- 2 tbsp Parmesan cheese
- 2 tsp dried mixed herbs
- 2 tbsp butter
- In a food processor, mix the smoked salmon, cream cheese, 1 tsp salt and pepper, dill, chives, lemon juice and 2 tbsp olive oil.
- In a large bowl, combine the potatoes, Parmesan cheese, mixed herbs, butter and remaining salt and pepper. Form the mixture into bite-sized mini potato rounds.
- Heat a pan and add the remaining olive oil and then the mini potatoes. Cook until tender and golden brown. Let the potatoes rest before topping with the salmon mousse. Sprinkle with more chopped dill and/or chives to garnish.
This recipe originally appeared in the May/June 2019 issue of Foodie Magazine
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