This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
1 hour 30 min.
Easy
13.00 €
25 sacristains
4 IngredientsLast modified on: February 21th 2011
For 25 sacristains, you will need:
- 1
300 g puff or flaky pastry (pâte feuilletée) - 2
4 slices smoked salmon - 3
1 egg yolk - 4
Pepper - Total weight: 720 grams
Times for this recipe
Preparation: 40 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Roll out 300 g puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts.
Stage 3 - ⌛ 5 min.
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.
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.
Stage 4 - ⌛ 30 min.
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.
Put in the freezer for 30 minutes so that pastry is firm enough to be cut easily.
Stage 5 - ⌛ 5 min.
After this, remove from fridge, and still with a brush, coat top with egg yolk.
Preheat your oven to 430°F (220°C).
Preheat your oven to 430°F (220°C).
Stage 6 - ⌛ 10 min.
Cut into sticks of about 0.5x7 inches or 1x10 cm.
Stage 7 - ⌛ 5 min.
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).
Stage 8 - ⌛ 20 min.
Put in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristains burn.
If possible, serve hot or warm.
If possible, serve hot or warm.
Stage 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.
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.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 1,110 RDI=110 % | 1,110 RDI=170 % | 2,420 RDI=120 % | 10,130 RDI: 120 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=20 % | 150 RDI=20 % | 340 RDI=20 % | 1,410 RDI: 20 % |
| Per sacristains | 9 RDI=4 % | 40 RDI=4 % | 40 RDI=7 % | 100 RDI=5 % | 410 RDI: 5 % |
How much will it cost?
- For 25 sacristains : 13.00 €
- Per sacristains : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Rustic chicken and mushroom pie, Icelandic-style fish and vegetable pie, Small foie gras pasties, Strawberry feuilleté, ... See them all 72
Smoked salmon
Like these other recipes: Creamy cauliflower with smoked salmon, Cucumber and salmon salad, Cauliflower purée with salmon and spinach, Crispy smoked salmon and herb rolls, Spaghetti with smoked salmon, ... See them all 14
Egg yolk
Like these other recipes: Dauphinoise potatoes with Serano ham, Butter cream, Pain perdu, Crusty cockle tart, You should not leave egg yolks in contact with sugar, ... See them all 76
Pepper
Like these other recipes: Chicken nems, Creamy rice with spinach, Veal Marengo, Ardennes Salad, Soufflée omelette with cheese, ... See them all 666
Other recipes you may also like
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast. June 12th 2011213 K3.9 35 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018352 K4 2 hours 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020553 K 44.2 14 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016252 K3.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe
Not easy for a website to convert grams in volume measure, especially for ingredients who are are also a recipe. Sometimes it's readable sometimes not... Always prefer metric if you can.