- 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
- 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 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 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
- 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.