Garnish each portion with a little of the corn mixture and offer the rest on the side.

When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet.

Fold egg whites into corn mixture, and blend until just incorporated.

Fold whites into corn mixture, and season with salt to taste.

Drop corn mixture by the tablespoon into hot oil.

Drain the corn mixture of any excess liquid, then mix with the mayonnaise.

Divide the corn mixture among 4 plates, placing it in the center.

While the corn mixture is cooking, rinse the smelts and pat them dry.

Briefly reheat the corn mixture and spoon it over the arugula.

Pour two-thirds of the corn mixture into the prepared pan.