Cornichons, I love you.
I love you perched on top of a plank of cheddar, with a slick of dijon as the construction glue. A top tier snackette.
I love you stirred through my celery-heavy tuna “mayo” (although this name is misleading because I actually prefer my tuna “mayo” without the mayo, but that is an opinion for another time).
I love you piled high in my chosen pickle bowl (with my favourite pickle fork for jabbing) as the most integral accoutrement for fondue nights.
I love you in a chunky salsa, where you pull a double shift with the use of your brine for extra acidity and oomph.
Lemon potatoes with cornichon salsa
This combination works well alongside various bits and bobs: baked fish (a firm white fish such as hake would be especially good), a roast chicken (of course) or a couple of tins of sardines and a crisp salad.