Wild Rice with Smoked Fish and Snap Peas
A hearty and nutritious salad featuring tender wild rice, flaky smoked salmon or trout, crisp sugar snap peas, and hard-boiled eggs, all tossed in a tangy mustard-dill dressing. Perfect for a satisfying lunch or dinner.
Ingredients
- •2¾ teaspoons salt
- •2 cups wild rice
- •1 pound sugar snap peas
- •3 tablespoons cider vinegar
- •3 tablespoons coarse-grain mustard
- •2½ teaspoons sugar
- •⅓ cup vegetable oil
- •⅓ cup fresh dill
- •½ lb hot-smoked salmon
- •4 whole scallions
- •6 whole hard-boiled eggs
- •
Cooking Instructions
- 1.
Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot. Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours. Drain rice well in a large sieve or colander.
75 min
- 2.
Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
10 min
- 3.
Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
5 min
- 4.
Combine peas, salmon, scallions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.
5 min
