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
50 sacristains
4 IngredientsLast modified on: February 21th 2011
For 50 sacristains, you will need:
- 1
2 2⁄3 cups puff or flaky pastry (pâte feuilletée) - 2
8 slices smoked salmon - 3
2 egg yolks - 4
pepper
Change these quantities to make:
Change measures:
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 2 2⁄3 cups puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts.
Stage 3 - 5 min.
Cover one piece with 8 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 | 470 RDI=180 % | 2,220 RDI=210 % | 2,220 RDI=340 % | 4,840 RDI=240 % | 20,260 RDI: 240 % |
| 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 50 sacristains : 25.95 €
- 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: Mushroom tart, Thin endive tart, Thin cherry tomato and pesto tart, Ch'ti mussel tarts, Yvetot Douillons, ... See them all 72
Smoked salmon
Like these other recipes: Crab and smoked salmon club sandwiches , Cubed salad, Salmon and spinach quiche, Creamy cauliflower with smoked salmon, Potatoes with smoked salmon, ... See them all 13
Pepper
Like these other recipes: Brussels sprouts à la Lombarde, Celeriac and parsley soup, Spring veal sauté , Tomato and courgette tart, Foie gras ballotine, ... See them all 633
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022416 K 14 1 hour 15 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023806 K 143.5 1 hour 20 min.
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.October 13th 2010249 K4.7 1 hour 25 min.
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.May 18th 2019152 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.