Shuba Salad with Salmon

This is my favorite way to eat Shuba Salad with Salmon (Шуба с лососем), a classic Russian salad (also called Herring Under a Fur Coat – Селедка под шубой). 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.

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 am placing the egg underneath the beets, instead of on top, because I love the festive purple color!

Shuba Salad with Salmon is often made in a casserole style dish, 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. People won’t stop talking about your Herring Under a Fur Coat with Salmon, a delicious Russian potato salad with Salmon!

I love the different hearty Russian salads, from Mimosa Salad or Classic Herring Under a Fur Coat, 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!

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Shuba Salad with Salmon (Шуба с лососем)

This is my favorite way to eat Shuba Salad, a classic Russian Salad (also called Herring Under a Fur Coat - Селедка под шубой) except made with smoked salmon! It's ridiculously tasty and served at celebrations and special events like New Years, Christmas, and even weddings. A layered Russian potato salad with beets, carrots, eggs, potatoes, dill and smoked salmon, which is so easy to make! Shuba Salad with Salmon

Course Salads, Side Dish, Sides

Cuisine Fish, Russian, Soviet, Ukrainian

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Author Peter's Food Adventures

Ingredients

• 500 g Smoked Salmon 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

Instructions

1. Peel the potatoes, beets and carrots, and cook them separately until they are soft when pierced. Beets can take up to an hour (depending on size) and potatoes and carrots around 30 minutes. Remove from water and allow to cool to room temperature.
2. 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.

3. Take the Smoked Salmon and cut into bite size pieces, or shred it with two forks into small pieces.

4. Finely chop the onion and place in boiling hot water for 2 minutes and strain. This will take the sharp bite out of the onions.
5. In a springform pan, start to build your salad.

6. Place the smoked salmon pieces evenly across the base of the springform pan. Evenly layer the chopped onions and a light sprinkling of chopped dill on top of the salmon. 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.

7. Next grate the potatoes over the salmon mayo layer, spreading evenly. Repeat with the same amount of mayonnaise.
8. Grate the carrots over the potato mayo layer, spreading evenly. Add mayonnaise and spread evenly with spoon.
9. Carefully grate the hard boiled eggs over the carrot mayo layer, spreading evenly.

10. 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.

Recipe Notes

You can prepare the boiled vegetables in advance and keep in the fridge until you are ready to grate and build the salad. As this salad needs to served cold, the refrigerated vegetables will allow you to serve it sooner after making it.

©PetersFoodAdventures.com