• Laguna Beach hotel rooms

    Rooms

    Casa Laguna Inn & Spa offers ten unique room-types, each with luxurious seven-layer bedding, gas or ambiance fireplaces, flat-panel HDTV with DVD, and air conditioning. Read more...

  • Gourmet Bed and Breakfast in Laguna Beach, CA

    Food

    Casa Laguna Inn & Spa's guests choose from a menu of acclaimed gourmet breakfast entrees and sides each morning and enjoy a selection of hors d'oeuvres and wine every evening. Read more...

  • On-Site Spa at our Laguna Beach Hotel

    Spa

    Casa Laguna Inn & Spa's exclusive on-site spa pampers guests with a variety of indoor and outdoor rejuvenating massage, reflexology, salt scrubs, and relaxing therapeutic soaks. Read more...

Welcome to Casa Laguna Inn & Spa

Operated as a tranquil alternative to bustling family-style resorts, Casa Laguna Inn & Spa is the perfect place for a romantic getaway or a relaxing escape from work and worry. Built on a terraced hillside in the 1920s and 40s, today’s Casa Laguna is often compared the to the Mission-style villas of Spain. In order to assure a romantic, calming ambiance, room occupancy is limited to a maximum of two persons regardless of age. Accordingly, our inn would not be suitable for children, infants, groups, or events. Our guests can relax on a garden patio, schedule a massage and therapeutic soak, or take a picnic to nearby Victoria Beach. Our inn is only 1.5 miles from downtown Laguna Beach shops, restaurants, art galleries, and renowned summer art festivals. Public transportation is available just outside our door. Our inn is famous for fabulous gourmet breakfasts. We have been recognized as one of the Top 25 Small Hotels and Top 10 Hotels for Romance in the United States, as well one of the Top Ten Luxury Inns in the world. Read more...

Welcome to Casa Laguna Inn & Spa

With historic Mission architecture, lush gardens, and expansive ocean views, Casa Laguna Inn and Spa is unique among Laguna Beach hotels. Unlike bustling family-oriented resorts, Casa Laguna is intended as a tranquil getaway for couples and individuals. Our bed & breakfast-style inn is all about all about romance and serenity. Read more...

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Salmon Crepe Purse

Smoked Salmon Crepe Purse with Cream Cheese Dill Mousse and Fennel Oil

This recipe by Chef Peter O’Keefe was the Silver Medal Winner in the 2007 Select Registry “Inncredible Egg” competition.

Ingredients:

  • 12 Eggs
  • 12 chives
  • 1 Bunch Parsley
  • 4 Cups Heavy Cream
  • 1 Red Bell Pepper
  • 1 Cup Diced Red Onion
  • ½ Cup Olive Oil
  • 1 Tablespoon White pepper
  • 12 Crepes (Recipe below)
  • 8 bunches of Dill
  • 2 Cups Cream Cheese
  • 1 Cup Capers
  • 8 oz. Salmon
  • ½ Cup Clarified Butter
  • 2 Tablespoons Salt

Peparation:

To prepare Cream Cheese Mousse: blend ¾ C Heavy Cream, Cream Cheese, ½ tablespoon White Pepper, and 4 bunches of Baby Dill. Put in pastry bag.

To prepare Red Pepper curls: thinly slice Pepper skin and reserve in cold water.

To prepare Fennel Oil: quickly blanch 1 Bunch of Fennel and 1 Bunch of Parsley and blend with oil. Strain through coffee filter. Reserve in squeeze bottle.

To prepare Dill Cream: add 2 bunches of Baby Dill to remaining Heavy Cream and reduce by half.

To prepare Crepes, see Crepe Batter recipe below.

Assembly:

To Assemble Purses: Lightly sauté Onion, Capers, and Salmon in Clarified Butter. Beat Eggs with remaining White Pepper and add to sauté pan. When Eggs are almost fully scrambled add Dill Cream and whisk. Pour 1/3 to ¼ cup Crepe batter into hot 8” sauté pan and cook till done – should render 12 crepes. Divide the mixture evenly in the center of Crepes. Gently bring edges of crepes up into a “purse” and tie off with chive. Place 2 Purses side by side on plate. Pipe out Mousse in center of Purses. Place Dill sprig between purses in Mousse and garnish stem with Red Pepper curls. Present with dots of Fennel Oil in half circle in front of Purses.

Crepe Batter:

  • 6 1/3 cups Milk
  • 15 eggs
  • 5 cups All-Purpose Flour
  • 5 oz Butter
  • 1 tablespoon salt

In large mixing bowl thoroughly combine all ingredients, then strain through cheesecloth or chinois.

Makes 12 crepes.

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