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Wild Rice with Smoked Fish and Snap Peas

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Wild Rice with Smoked Fish and Snap Peas

Wild Rice with Smoked Fish and Snap Peas

amanda

Equipment

  • - Instant Pot Duo Electric Pressure Cooker

  • - Nordic Ware Nonstick Skillet (12")

  • - KitchenAid Stand Mixer with Prep Attachment

  • - Rice Cooker (Varied)

  • - Smoker (Electric or Gas)

  • - Vegetable Peeler

  • - Gourmet Cheese Knife Set (Optional)

  • - Food Processor (Optional)

Ingredients

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
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