Another
random recipe
random recipe?
TrafficRating
  • Already noted 11 times
  • Average note : 2.3/3





>Recipes> >

Smoked salmon sacristains

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.
CF- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

Other recipes of the same category

 Starters
  Amuses-bouches (small appetisers)
image
Small foie gras pasties

For 25 sacristains, you will need:



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.
Preservation : 1 or 2 days in a closed metal box.


At what time?

timeAt 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 €

 Change currency:

 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.
Smoked salmon sacristains : Photo of step #1
2
With a brush coat each half with egg yolk.
Smoked salmon sacristains : Photo of step #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.

Smoked salmon sacristains : Photo of step #3
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.

Smoked salmon sacristains : Photo of step #4
5
After this, remove from fridge, and still with a brush, coat top with egg yolk.

Preheat your oven to 430°F (220°C).

Smoked salmon sacristains : Photo of step #5
6
Cut into sticks of about 0.5x7 inches or 1x10 cm.
Smoked salmon sacristains : Photo of step #6
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).
Smoked salmon sacristains : Photo of step #7
8
Put in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristains burn.
Smoked salmon sacristains : Photo of step #8
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.
Smoked salmon sacristains : Photo of step #9

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

Back to top of page


You might also like:

Fresh fruit in sabayonHow to succeed in making sabayon (sillabub)Home-made terrine of foie gras Leavened breadMorteau sausageAfrican style chickenItalian MeringueCoconut rocks
Nota: Rollover photos with your mouse to see recipe title.

Your comments or questions on this recipe:

- - -

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.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should