Active Time

　　40 min

　　Total Time

　　1 1/4 hr

　　Wild rice has an affinity for fish, and we think it's particularly good alongside tender pieces of smoked salmon. Crisp snow peas and wedges of hard-boiled egg round out the salad, and a refreshing dill vinaigrette brings all the flavors together.

　　

Ingredients

Makes 6 to 8 servings

　　2 3/4 teaspoons salt

　　2 cups wild rice (3/4 pound)

　　1 pound sugar snap peas, trimmed

　　3 tablespoons cider vinegar

　　3 tablespoons coarse-grain mustard

　　2 1/2 teaspoons sugar

　　1/3 cup vegetable oil

　　1/3 cup chopped fresh dill

　　1/2 lb hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces

　　4 scallions, thinly sliced crosswise (about 1 cup)

　　6 hard-boiled large eggs, quartered lengthwise

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.