Wild Rice with Smoked Fish and Snap Peas

Wild Rice with Smoked Fish and Snap Peas
Photo by Romulo Yanes


  • 1/3 cup vegetable oil
  • 3 tablespoons coarse-grain mustard
  • 2 ½ teaspoons sugar
  • ½ pound hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces
  • 4 scallions
  • 6 large eggs
  • 3 tablespoons cider vinegar
  • + 4 more ingredients
    • 2 cups wild rice
    • 1 pound sugar snap peas
    • 1/3 cup fresh dill
    • 2 ¾ teaspoons salt

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. Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling wate...

View full recipe at Epicurious


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