Wild Rice with Smoked Fish and Snap Peas

Ingredients for Wild Rice with Smoked Fish and Snap Peas

• 2 3/4 teaspoons salt

• 400g wild rice (350g )

• 450g sugar snap peas, trimmed

• 45ml cider vinegar

• 3 tablespoons coarse-grain mustard

• 2 1/2 teaspoons sugar

• 1/3 cup vegetable oil

• 1/3 cup chopped fresh dill

• 230g hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces

• 4 spring onions, thinly sliced crosswise (about 240ml )

• 6 hard-boiled large eggs, quartered lengthwise

Bring 3.8L 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.

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.

Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoons salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.

Combine peas, salmon, spring onions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.

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