This is my favorite way to eat Shuba Salad with Salmon (Шуба с лососем), a classic Russian salad. Served at celebrations and special events like New Years, Christmas, and even weddings. A layered salad that eats like a meal, and so easy to make.
Traditionally Shuba Salad is made with Herring fillets, usually canned in oil, but wait till your try Shuba with smoked salmon! It's so delicious and adds a whole new flavor element to eating this Russian salad! It also works with Salmon Gravlax cured with beets, which looks amazing in a layered salad. The bright colors looks so bright and colorful, ready for any party. Some people don't like Herring, or it can be hard to find. Using salmon is a perfect substitute, and some even prefer it this way over the original recipe.
What is Shuba?
A Shuba is the Russian word for a fur coat, something definitely needed in the cold Russian winters! In Russian, a dressed herring salad is pronounced Selyodka Pod Shuboy, except it's so much tastier with smoked salmon! Grated egg which makes the dish look like it’s covering the salmon with a fur coat (a bright purple one). In this recipe I'm placing the egg underneath the beets, instead of on top, because I love the festive purple color.
How to Make a Salmon Layered Salad
Shuba Salad with Salmon is often made in a casserole style dish or a bowl, but I'm using a springform pan to showcase the different layers and colors used in the recipe. It really adds a wow factor to your celebration table. It makes it easy to layer each ingredient, looking like a cake when you remove the springform.
You just layer one ingredient at a time, starting with the salmon, lightly layer some chopped onions, grated potatoes, grated carrots, grated eggs, and finally the grated beets. Of course, there is a layer of mayo between these ingredients. Don't be stingy with the mayo!
Not all mayos are created equally. If you can find Russian mayo, then that's ideal. However, usually I use Hellmans or Best Foods for the right flavor and tang. As this salad needs to be served cold, refrigerate it for a few hours before serving.
Roasting Vegetables for Shuba
Traditionally, the vegetables are boiled unpeeled, then peeled after they are cooked. You can also roast the beets and potatoes instead of boiling them. I find that roasted beets have a richer flavor and a nice color when compared to boiling. If roasting beets, might as well roast the potatoes at the same time. It takes about an hour to roast the potatoes and beets, and the carrots about 20 minutes. You can also microwave the vegetables for about 15 minutes, or stick to the traditional boiled method.
You can prepare the roasted vegetables in advance and keep in the fridge until you are ready to grate and build the salad. And don't be scared of the mayonnaise. There is a lot. It's gonna be ok. This is just a fancy potato salad, and no one likes a dry potato salad. The mayo helps meld all the flavors together. It works perfectly.
Recipe Tips
- Prepare the roasted vegetables in advance, or even use leftover whole roasted potatoes or leftover beets
- To take the sharp bite from the onions, place them in boiling water for 2 minutes and strain.
- Instead of a springform pan, use a glass bowl or casserole dish
- Allow you vegetables to fully cool before handling
- Boil the vegetables the traditional way like this Herring Under a Fur Coat recipe
People won't stop talking about your Salmon Shuba, a delicious Russian potato salad! A fantastic way to introduce a Russian dish if hosting a dinner party. I love the different hearty Russian salads, from Mimosa Salad or Olivier Russian Salad to this Shuba Salad with Salmon, there is not a lettuce leaf in sight! A salad that eats like a meal! Bon Appetit! Приятного аппетита!
Shuba Salad with Salmon (Шуба с лососем)
Ingredients
- 500 g Smoked Salmon, Gravalax or Lox
- 3 large potatoes
- 3 large beets
- ½ small onion
- 2 carrots
- 2 cups mayonnaise
- salt and pepper
- 3 hard boiled eggs
- fresh dill chopped
Instructions
- Preheat oven to 350°F/180°C. Use beets and potatoes that are the same size to ensure even roasting. Small beets and potatoes will cook faster, so check after 20 minutes with a fork. The beets are done with the fork slides easily into the center. Roast the potatoes and beets for 50-60 minutes. Carrots need around 20 minutes to roast. Peel the vegetables after roasting and allow to cool before using.
- Hard boil the eggs by placing them in a saucepan in boiling water for about 12 minutes. Remove immediately, allow to cool, peel, grate and set aside.
- Take the Smoked Salmon and cut into bite size pieces, or shred it with two forks into small pieces. Finely chop the onion into small pieces.
- In a springform pan, start to build your salad.
- Place the smoked salmon pieces evenly across the base of the springform pan. Lightly layer the chopped onions with a light sprinkling of chopped dill. Use ½ cup of mayonnaise and spread thinly across the top of the onions and dill. Don't be afraid to use more mayo if needed. Use the back of a spoon of spread it evenly.
- Grate the potatoes over the salmon mayo layer, spreading evenly. Repeat with the same amount of mayonnaise.
- Grate the carrots over the potato mayo layer, spreading evenly. Add mayonnaise and spread evenly with spoon.
- Carefully grate the hard boiled eggs over the carrot mayo layer, spreading evenly.
- Grate the beets over the egg layer. Add the final layer of mayo evenly spread, until it turns purple. Garnish with fresh dill. Refrigerate for at least 4 hours to chill the Shuba before serving.
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