• Staff Favorite

Ingredients

1. 3/4 cup mayonnaise
2. 6 sour cornichons, diced, plus 2 tablespoons of the brine from the jar
3. 2 teaspoons fresh lemon juice
4. Pinch of cayenne pepper
5. Kosher salt and freshly ground black pepper
6. 5 tablespoons vegetable oil
7. 1 tablespoon finely chopped celery
8. 1 tablespoon finely chopped Granny Smith apple
9. 2 teaspoons finely chopped shallot
10. 4 ounces sourdough bread, crust removed, bread torn into 1/2-inch pieces (about 2 cups)
11. 1 tablespoon chopped chives
12. 1/2 teaspoon chopped rosemary
13. 1 1/4 pounds medium smelts, gutted

Directions

1. Preheat the oven to 400°. In a small bowl, combine the mayonnaise with the diced cornichons, lemon juice and cayenne. Season with salt and black pepper and stir until blended, then refrigerate.
2. In a medium skillet, heat 3 tablespoons of the oil. Add the celery, apple and shallot and cook over moderate heat until softened. Add the bread and cook, stirring until golden, 5 minutes. Stir in the chives and rosemary; season with salt and black pepper. Remove the croutons from the heat.
3. Brush a 9-by-13-inch glass baking dish with 1 tablespoon of the oil. Arrange the smelts in the dish in a single layer and season lightly with salt and black pepper. Top with the crouton mixture and drizzle with the remaining 1 tablespoon of oil. Roast the smelts for 12 minutes or until the fish are firm and the croutons are crisp. Transfer the smelts to a platter, drizzle the brine over them and serve with the cornichon mayonnaise.