Oven-Roasted Smelts with Cornichon Mayonnaise
Mid- to late winter is the time for smelts. Fishermen set up smelt shacks on frozen lakes and streams and dangle their lines through holes in the ice. These small fish—served bones, head and all—have a wonderfully delicate, clean flavor that is often compared to violets or even cucumbers. Fast Hors d'Oeuvres
November 2005