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.
236 K 3.9/5 (33 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 25 sacristains, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 30 min.
When should you start or finish this recipe?
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.
Smoked salmon sacristains
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
With a brush coat each half with egg yolk.

Stage 3 - 5 min.
Smoked salmon sacristains
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
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
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
Cut into sticks of about 0.5x7 inches or 1x10 cm.

Stage 7 - 5 min.
Smoked salmon sacristains
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
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
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe240 RDI=90 %1,110 RDI=110 %1,110 RDI=170 %2,420 RDI=120 %10,130 RDI: 120 %
Per 100 g30 RDI=10 %150 RDI=20 %150 RDI=20 %340 RDI=20 %1,410 RDI: 20 %
Per sacristains9 RDI=4 %40 RDI=4 %40 RDI=7 %100 RDI=5 %410 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, Fish, egg
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)
Other recipes you may also like
Strawberry-mint sorbet
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
August 13th 201750 K3.8 12 hours 30 min.
Baker's tuna and mushroom tart
Baker's tuna and mushroom tart
A baker's tart, sometimes called a baker's pizza, is a tart with a base made of bread dough. This version, without tomatoes, combines tuna with mushrooms.
May 10th 202352 K 1 hour 2 min.
Auvergnat tartines
Auvergnat tartines
Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.
September 5th 202131 K5 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018426 K 24.3 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 3 comments already posted 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

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.
I am not a leaving thing
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.

Back to top of page