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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.
162,303 34/5 for 28 ratings
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Last modified on: February 21th 2011

For 25 sacristains, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
40 min.30 min.20 min.1 hour 30 min.
Keeping:
1 or 2 days in a closed metal box.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

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: Leek and fresh tuna tart, Peach and verbena feuilleté, Caramelised apple pie, Tomato tart, Ham spirals, ... All
Smoked salmonSmoked salmon: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Cubed salad, Salmon and spinach quiche, Potato Waffles with Smoked Salmon, Spaghetti with smoked salmon, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Steamed leeks with morel sabayon, Scallops with crunchy vegetables and wine sabayon, Fish in white wine, Maroilles cheese quiche, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Harvest Gratin, Salmon rillettes, Beans with tomatoes, Tomato pesto, ... All

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