Crystalwood Lodge Fort Klamath (Crater Lake area), Oregon Southern Oregon's premier mountain vacation and pet-friendly destination! Easy access, open year-round. Contact Info | Email this page to a Friend | Check Room Availability  | Click to see a map  | Additional Pages... Introduction Rates/Info Our Favorite Recipes Pets Welcome Reservation Request Form   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

1 # fresh salmon, 1" thick - skin and bones removed

Sautee:
1 Tblsp. butter
1 medium chopped onion

In bowl, mix together and set aside:
1# fresh spinach, washed, chopped & cooked
1 hard boiled egg, chopped
3/4 c. cooked cod/sole or snapper
Sautéed onion
1 c. cooked wild rice
1/2 c. Béchamel Sauce
2 tsp. Dill
1 Tbsp. Thyme
zest of lemon

On lightly floured board, roll out 1 sheet puff pastry so that it is 2x the length of salmon fillet + 2" and 1 1/2 - 2" wider than fillet.
Pastry should be about 1/8" thick.
Spread a layer of the spinach mixture in the middle of the pastry.
Place the salmon fillet on the spinach and then spread another layer of the spinach mixture over the salmon.
Beat together:
1 egg
1 Tbsp. Water
Fold pastry over the filling and seal it with egg wash. Turn it seam side down on greased cookie sheet.
Bake 350-degree for 30 ­ 45 minutes or until brown. (Internal temp. = 130-degrees)
Slice 1" thick (thinner for 1st course) and serve with Hollandaise Sauce.
Prep time ­ 2 hours

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Click-on these pages for more information:  | Introduction | Rates/Info | Our Favorite Recipes | Pets Welcome | Reservation Request Form |

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