Home » 06 June » Smoked Trout & Wild Rice Salad with Peas

Smoked Trout & Wild Rice Salad with Peas

I  always want to do more with wild rice but it is not the easiest thing to find and when you do find it, the price is also a consideration. I was really pleased with how this turned out though; it is the essence of early summer grounded by the earthy wild rice and smoked fish. This is a dish worthy of a special occasion. Of course, I am firmly of the opinion that lunch on the back deck is a special occasion.

2 to 4 servings
30 minutes prep time, including cooking the peas
but not including cooking the wild rice

Smoked Trout & Wild Rice Salad with Peas

Cook the Wild Rice & Peas:
1 cup wild rice
1/2 teaspoon salt
3 cups water
1 1/2 cups shelled peas (2 quarts in the pods)
1 1/2 cups snap or snow peas (or combination)

Put the wild rice, salt, and water into a rice cooker; turn on and cook. Or, you can do it on a pot on the stove but it will need much more attention. Bring it to a boil, then reduce heat to very low and cook, covered, until the rice is tender and the water s absorbed; about 45 minutes. Let cool.

Shell the peas and break off the stem ends of the peas, pulling off any strings along the top and bottom of the peas at the same time. Put a pot of water on to boil, and add the prepared peas and snap/snow peas to it once it boils. Boil for 2 to 3 minutes, then drain them at once and plunge into cold water to stop them from cooking any further. When cool, drain well.

Make the Dressing:
the juice of 1 lemon
2 tablespoons olive oil
1/4 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon prepared horseradish

Mix all the ingredients in a small bowl or jam jar, and whisk or shake together.

Finish the Salad:
200 grams (1/2 pound) smoked trout
1/4 cup finely minced fresh chives
1/4 cup finely minced fresh parsley
2 tablespoons finely minced fresh dill
a few leaves of lettuce for serving

Remove the skin from the trout and discard it, along with any bones. Break the trout into bite-sized pieces and mix it with the cold cooked wild rice and peas. Wash, dry, and mince the herbs and add them. Toss the salad with the dressing, and serve it arranged over a few lettuce leaves.

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