Published: December 17, 2025 at 6:00AM EST
Recipes by Chef Paul Lillakas
Smoked Salmon on Croissant Chips with Horseradish Black Pepper Cream and Lemon Smoked Salmon on Croissant Chips with Horseradish Black Pepper Cream and Lemon by Chef Paul Lillakas Mini Italian Grilled CheesePortion sizePrep Time Cook Time 15 mini sandwiches20 mins20 minsIngredients1 baguette cut into slices, about 301/4 cup softened salted butterItalian seasoning 2 cups shredded fontina cheese 30 slices of sundried tomato (about 10 sundried tomatoes) Optional FillingsBasil leaves Sliced Olives Sliced Prosciutto Sliced Spicy Salami DirectionsSpread one side of each bread slice with butter; sprinkle buttered sides with Italian seasoning. Lay 15 slices, buttered-side down and top evenly with 1 cup of cheese, then sundried tomato slices, (additional fillings if desired) and remaining cheese. Sandwich together with remaining slices, buttered and seasoned sides facing outward.Heat a large nonstick pan over medium heat. Cook sandwiches, flipping as needed, until golden brown and cheese is melted, about 6-8 minutes. Serve immediately! Easy 2-bite Crab RollsPortion SizePrep Time Cook Time 20-25 rolls30 mins30 minsIngredients1 baguetteCooking oil (olive, sunflower, vegetable) 1/3 cup mayonnaise1 tsp lemon zest1 Tbsp lemon juice1 large clove garlic, minced 2 ½ cups shredded imitation crab meat (surimi) (about 450g)
Tip: Swap out the oil for butter on the pockets for a classic lobster roll flavour!
Optional ToppingsFreshly grated lemon zestSliced green onion Dill Sprigs DirectionsUsing a serrated knife, slice baguette at 1 cm thickness. Note: Only slice completely through the bottom crust of the loaf on every OTHER slice, producing pockets. Brush oil on outer sides of each piece. In a large skillet over medium-high heat, toast crostini pockets, flipping when golden brown, about 1-2 minutes per side. Set aside, covered with a tea towel to avoid drying out. In a bowl, stir together mayonnaise, lemon zest, lemon juice and garlic. Add imitation crabmeat and stir to combine. Stuff each crostini pocket with crab mixture. Top with other desired toppings and an additional squeeze of fresh lemon juice. Serve immediately. Smoked Salmon on Croissant Crisps with Horseradish Black Pepper Cream and Lemon Portion SizePrep Time Cook Time 12 servings15 mins15 minsIngredients150 grams of cold-smoked salmon 3 mini croissants 3 tbsp sour cream 1 tbsp hot prepared horseradish (with a splash of brine) ½ tsp freshly cracked black pepper Pinch of sea salt 12 small, thin slices of lemon Optional ToppingsDirectionsPreheat oven to 400F. Slice each croissant lengthwise into 4 thin slices. Toast until golden. Set aside to cool. In a small bowl, combine sour cream, horseradish, pepper and salt. Drop a dollop of horseradish cream onto each toast, top with gently placed salmon, a sprinkle of chives and a piece of lemon. Top with chives (if desired). Serve immediately.
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