Chef’s Corner

Chef James Boukhalfa

Chef James Boukhalfa

“This easy French recipe is perfect to include in your brunch or lunch menu.”

Smoked Salmon and Crab Meat Millefeuilles

Course: Brunch
Cuisine: French
Prep Time: 20 minutes
Cook Time: 10 minutes (to toast bread and assemble millefeuilles)
Total Time: 30 minutes
Servings: 2


  • 6-8 slices of smoked salmon (depends on size of salmon slices)
  • 6 slices of white bread cut into rectangles (4×2 inches)
  • Half a can special crab meat (jumbo or special)
  • ½ cup mayonnaise
  • ½ tbsp. lemon juice
  • 1 chopped parsley
  • 1 tsp. chopped oregano
  • ½ tbsp. chopped scallions
  • ½ tbsp. Dijon mustard
  • 1 tbsp. creme fraiche
  • 1 tbsp. finely diced European cucumber


  1. To make the crab salad, put the crab meat in a bowl and add the following: diced cucumbers, herbs, lemon juice, mustard, mayonnaise and creme fraiche. Gently mix.
  2. Lightly toast the sliced bread rectangles.
  3. Cover 1 slice of bread with smoked salmon. Cover the smoked salmon with 2 tbsps. of the crab meat salad.
  4. Repeat the steps to make second stacks of bread layered with smoked salmon and crab meat salad.
  5. Put the second stack on top of the first stack. Then cover with a third slice of bread and smoked salmon. This will make 1 millefeuilles.
  6. Repeat the process to make a second millefeuilles.
  7. Serve.

Special Note:
* Use 1-2 smoked salmon slices per layer, depending on size of salmon slices.

Restaurant Information: Chef James Boukhalfa is Executive Chef at the Via Mizner Golf and Country Club in Boca Raton, Florida, which includes the popular Grill Room & Bar.