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.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 to 8 servings
Ingredients
Preparation
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.
