Oven-Roasted Smelts with Cornichon Mayonnaise

Name: Oven-Roasted Smelts with Cornichon Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup mayonnaise; 6 sour cornichons, diced, plus 2 tablespoons of the brine from the jar; 2 teaspoons fresh lemon juice; Pinch of cayenne pepper; Kosher salt and freshly ground black pepper; 5 tablespoons vegetable oil; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped Granny Smith apple; 2 teaspoons finely chopped shallot; 4 ounces sourdough bread, crust removed, bread torn into 1/2-inch pieces (about 2 cups); 1 tablespoon chopped chives; 1/2 teaspoon chopped rosemary; 1 1/4 pounds medium smelts, gutted

Servings: persons

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

1
Preheat the oven to 400.
2
In a small bowl, combine the mayonnaise with the diced cornichons, lemon juice and cayenne.
3
Season with salt and black pepper and stir until blended, then refrigerate.
4
In a medium skillet, heat 3 tablespoons of the oil.
5
Add the celery, apple and shallot and cook over moderate heat until softened.
6
Add the bread and cook, stirring until golden, 5 minutes.
7
Stir in the chives and rosemary; season with salt and black pepper.
8
Remove the croutons from the heat.
9
Brush a 9-by-13-inch glass baking dish with 1 tablespoon of the oil.
10
Arrange the smelts in the dish in a single layer and season lightly with salt and black pepper.
11
Top with the crouton mixture and drizzle with the remaining 1 tablespoon of oil.
12
Roast the smelts for 12 minutes or until the fish are firm and the croutons are crisp.
13
Transfer the smelts to a platter, drizzle the brine over them and serve with the cornichon mayonnaise.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup mayonnaise, 6 sour cornichons, diced, plus 2 tablespoons of the brine from the jar, 2 teaspoons fresh lemon juice, Pinch of cayenne pepper, and more.

Yes, Oven-Roasted Smelts with Cornichon Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!