Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
Other recipes of the same category
StartersAmuses-bouches (small appetisers)
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| Small foie gras pasties | |
For 25 sacristains, you will need:
- 300 g Puff or flaky pastry (pâte feuilletée)
- 4 slices smoked salmon
- 1 egg yolk
- pepper
Nutritional information:
Whole recipe Calories
2396 120% Proteins
103g 40% Carbohydrates
99g 9% Fats
176g 27% Per 100 g Calories
333 17% Proteins
14g 6% Carbohydrates
14g 1% Fats
24g 4% |
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 40 min.
Resting : 30 min.
Cooking : 20 min.
Start to finish : 1 hour 30 min.
Resting : 30 min.
Cooking : 20 min.
Start to finish : 1 hour 30 min.
Preservation : 1 or 2 days in a closed metal box.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 25 sacristains : 12.69 €
Per sacristains : 0.51 €
Per sacristains : 0.51 €
Note : These prices are only approximate. Read more...
Step by step recipe:
1 Roll out 300 g Puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts. |  |
2 |  |
3 Cover one piece with 4 slices smoked salmon. Don't leave gaps (as in the photo) without salmon, the pastry should be completely covered, don't worry if salmon overlaps the edge of the pastry, it will be trimmed later. Pepper the salmon generously. |  |
4 Put the other piece of puff pastry on top, egg coated side downwards against salmon. Put in the freezer for 30 minutes so that pastry is firm enough to be cut easily. |  |
5 After this, remove from fridge, and still with a brush, coat top with egg yolk. Preheat your oven to 430°F (220°C). |  |
6 Cut into sticks of about 0.5x7 inches or 1x10 cm. |  |
7 Twist the sticks: i.e. hold each stick at both ends and give 2 or 3 turns to one end while holding the other still (or twist both ends opposite ways one turn). |  |
8 Put in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristains burn. |  |
9 If you don't twist the sticks, you will not get sacristains but allumettes (matches, yes...), they taste just the same, but are a bit less attractive. |  |
Remarks:
Re-heated sacristains are not as good as straight from the oven. But if you must make them in advance, do everything up to cutting, then put in the freezer, otherwise fold in a plastic film and keep in the fridge. Cut, twist and cook at the last minute.If you plan to use bought ready-made puff pastry, use 2 packs so you get the 2 parts already rolled and cut to the right size.
Source:
Home made.Last modified on: February 21th 2011
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Your comments or questions on this recipe:
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I would learn how to make puff pastry just to be able to prepare this recipe, jh. It sounds absolutely wonderful!!! I never knew the correct word for that shape pastry. Now, if I could just learn how to say it properly and learn how to bake. I am going to save this post though because I sure would like to give this one a try!!! Thank you jh:)
Comment #1 posted on september 29th 2009 at 22:00 by Louise.
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