Crepes with Salmon Filling
1/2 baked salmon and pan drippings
2 tablespoons butter
1/2 cup red onion, minced
1 cup spinach leaves, chiffonade
1/4 cup fresh parsley
1/2 teaspoon fresh dill
1/2 pound butter
1 cup dry wine
1 cup heavy cream
3 egg yolks
1 teaspoon cornstarch
juice of one lemon
Saute onions in 2 tablespoons butter, add spinach and sauté until wilted; add parsley and dill; chop salmon into 1/2 inch pieces and stir into butter and greens; set aside. Place fish drippings in a small sauce pan with butter, heat to bubbling; add wine and reduce by half; add cream and reduce by half. Combine beaten egg yolks, cornstarch and lemon juice, temper with some of the hot cream mixture and add back to pan stirring gently until thickened, do not boil. Mix 1/2 cup sauce with salmon mixture. Stuff 24 crepes, placing seam down in a heated oven-proof platter. Pour sauce over all and garnish with fresh herbs and lemon slices. Keep warm thorough out the evening by placing it on a warmer over a container of water.