Makes
4 servingsIngredients
Smelt Dry Cure
- ¾ pounds whole fresh smelt
- 1 ½ tablespoons kosher salt
- ½ tablespoon brown sugar
- ½ teaspoon ground coriander
- A pinch dried chile powder such as gochugaru, or more if you choose
- ¼ teaspoon ground mace or nutmeg
Smelt Brine
- ½ cup vinegar
- ¼ cup water
- 1 shallot sliced thin
- 1 bay leaf
Tarragon Caesar Dressing
- 1 egg yolk
- 2 garlic cloves or as much as you’d like, grated
- 1 2-ounce tin anchovies, chopped, oil reserved
- 1 tablespoon sherry vinegar
- ½ Meyer lemon juiced and zested (about 2 tablespoons)
- Fresh cracked black pepper
- Kosher salt
- ¼ cup extra-virgin olive oil
- ¾ cup vegetable oil
- 4 tablespoons fresh tarragon chopped
Salad
- 1 baguette sliced as thin as you’re able
- 2 tablespoons olive oil
- 8 ounces greens baby kale, green leaf lettuce
- Sea salt to taste
Instructions
Smelt
- Dress and debone the smelt. Mix the salt, brown sugar, coriander, chile powder, and mace together to combine. Sprinkle salt blend evenly all over the flesh side of the fish. Stack the fish, flesh to skin. Allow to sit overnight in the refrigerator.
- Gently rinse the fish under cold water—not vigorously enough to remove all the spices, but just enough to get the remaining chunks of salt off. Pat dry.
- Layer the fish in a shallow, heatproof container.
- Place vinegar, water, shallot, and bay leaf in a small sauce pot and bring to a boil.
- Pour the hot pickle over the smelt, making sure they are fully submerged. Marinate for at least 2 hours, or up to 6 hours.
- If using the fish the day of, remove from the pickle just before needed. To store the fish for up to a week, remove them from the pickle and cover in olive oil. Keep refrigerated.
Dressing
- Combine yolk, garlic, anchovies and their oil, sherry vinegar, lemon juice, black pepper, and a pinch of salt. While whisking, slowly drizzle in oils until fully emulsified. Stir in tarragon.
Croutons
- Drizzle baguette slices with olive oil and toast until crispy. Break into small bits with hands.
To Serve
- Divide half of the dressing equally on 4 plates. Toss the remaining dressing with greens and crostini pieces. Divide salad among the plates. Top with smelts and sea salt to taste, if needed.
