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.
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Last modified on: February 21th 2011

Keywords for this recipe:Puff pastryTwistSalmonBeaten eggAperitif
For 25 sacristains, you will need:

Change these quantities to make: 25 sacristains 50 sacristains 75 sacristains
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
40 min.30 min.20 min.1 hour 30 min.
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Step by step recipe


Stage 1 - 10 min.
Smoked salmon sacristains : Photo of step #1
Roll out 300 g Puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts.

Stage 2 - 5 min.
Smoked salmon sacristains : Photo of step #2
With a brush coat each half with egg yolk.

Stage 3 - 5 min.
Smoked salmon sacristains : Photo of step #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.

Stage 4 - 30 min.
Smoked salmon sacristains : Photo of step #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.

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

Preheat your oven to 430°F (220°C).

Stage 6 - 10 min.
Smoked salmon sacristains : Photo of step #6
Cut into sticks of about 0.5x7 inches or 1x10 cm.

Stage 7 - 5 min.
Smoked salmon sacristains : Photo of step #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).

Stage 8 - 20 min.
Smoked salmon sacristains : Photo of step #8
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.

Stage 9
Smoked salmon sacristains : Photo of step #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.
Keeping
1 or 2 days in a closed metal box.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,256 Kcal or 5,259 Kj103 gr99 gr179 gr
63 %40 %9 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj14 gr14 gr25 gr
9 %6 %1 %4 %
Per sacristains
Energetic valueProteins CarbohydratesFats
50 Kcal or 209 Kj4 gr4 gr7 gr
3 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 25 sacristains : 12.96 €
  • Per sacristains : 0.52 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Ch'ti mussel tarts, Avocado "tarte fine", Icelandic-style fish and vegetable pie, Two-cheese quiche, ... All
Smoked salmonSmoked salmon: You can check-out other recipes which use it, like for example: Cubed salad, Spaghetti with smoked salmon, Potatoes with smoked salmon, Crispy smoked salmon and herb rolls, Avocado and smoked salmon terrine , ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Chocolate and vanilla crème brûlée, Sicilian Epiphany Pie, Vanilla ice cream, Asparagus "en petit pois", ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Salmon rillettes, Potato purée , Smooth mixed vegetable soup, Ramekins of duchess potatoes, ... All
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Your 3 comments or questions on this recipe
  • Hi,
    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.
    Posted by jh september 10th 2018 at 08:54 (n° 3)
  • Hi.......will you please tell me how to figure out 1-1/3 cups of puff pastry for this recipe. thanks so much. anything salmon is my favourite food. joyce
    Posted by Anonymous september 9th 2018 at 19:38 (n° 2)
  • 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:)
    Posted by Louise september 29th 2009 at 22:00 (n° 1)
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