Wild Rice with Smoked Fish and Snap Peas

Ingredients

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

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