Great Lakes Wild Rice and Smoked Whitefish Salad

Chewy manoomin, smoked Great Lakes whitefish, crisp celery, herbs, and cranberries make a lemony lunch salad with a light, loose dressing.

55 min

4 lunch servings

Ingredients

1 cup whole wild rice

4 cups water

1 1/4 tsp kosher salt

6 oz smoked Great Lakes whitefish, skin removed and flaked

2 ribs celery, finely diced

3 scallions, thinly sliced

1/4 cup fresh parsley, chopped

1/3 cup dried cranberries

1 tbsp whole-grain mustard

1 tbsp apple cider vinegar

1 lemon, zested and juiced

3 tbsp extra-virgin olive oil

1/4 tsp freshly ground black pepper

Saucepan with lid · Fine-mesh sieve · Rimmed tray · Mixing bowl · Whisk · Broad spoon · Chef's knife

Keep the grains loose

Drain well and cool the rice on a tray before tossing; warm, wet grains can absorb dressing unevenly and clump.

Flake gently

Fold the smoked whitefish in last with a broad spoon so its mild, smoky pieces stay easy to see.

01. Rinse the wild rice under cool water until the rinse runs mostly clear.

02. Simmer rice with water and 1 tsp salt, loosely covered, until many grains split and stay chewy; begin checking around 35 minutes.

03. Drain thoroughly, then spread the rice on a rimmed tray for 10 minutes so it cools without becoming gummy.

04. Keep smoked whitefish refrigerated until assembly; remove skin, check for pin bones, and break it into large flakes.

05. Whisk lemon, mustard, cider vinegar, olive oil, remaining salt, and pepper until glossy.

06. Toss cooled rice with celery, scallions, cranberries, parsley, and dressing until lightly coated.

07. Fold in the whitefish gently so generous flakes remain visible, then taste for lemon and pepper.

08. Serve cool for lunch; cover and refrigerate portions that will not be served promptly.