This is my favorite way to eat Smoked Salmon Salad, a popular Russian Potato Salad. Looks like a cake, but it's a layered salad made with Roasted Beets, Potatoes and Smoked Salmon and lots of Mayonnaise. Served at celebrations like New Years, Christmas, and even weddings. Eats like a meal, and so easy to make.
Traditionally, this Shuba Salad is made with Herring Fillets, but wait till you try it using Smoked Salmon! It's so delicious and adds a whole new flavor element to eating this crazy Potato Salad! In Russian, this recipe is called Shuba Salad (шуба). Shuba is the word for a fur coat, which provides the salad with the name.
You'll love this recipe because it's visually stunning and an iconic recipe enjoyed by millions. The roasted vegetables make a richer flavor, it will be the talking point of your dinner party!
How to Make Smoked Salmon Salad
Using a Springform Pan really showcases the different layers and makes presentation neater. It really adds a wow factor to your celebration table. Layer one ingredient at a time, and of course, there is a thin layer of mayo between these ingredients.
- Prepare Vegetables - preheat overnight to 400°F (200°C). Peel vegetables and cut Beets and Broccoli into even pieces. Whole Beets take longer to roast. Toss with Vegetable Oil, Salt, Pepper and spread on a Baking Sheet. Potatoes can be boiled if you prefer. Finely dice Onions and fresh Dill. Set aside.
- Roast - Carrots will take around 20 minutes, Potatoes 30 minutes and Beets 40 minutes. They are cooked when a fork easily slides into the centre. Allow to fully cool before proceeding. (Place in fridge to speed it up).
- Boil Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool, peel, grate and set aside.
- Prepare Salmon - shred Smoked Salmon pieces using two forks into small pieces. For a more elegant look, use thinly Sliced Smoked Salmon or Sliced Gravlax Lox for nicer presentation.
- First Layer (Salmon) - evenly spread Smoked Salmon (Gravlax) across the Springform Pan. Lightly sprinkle with Diced Onions and Dill. Thinly spread ½ cup of Mayo, using back of a spoon to spread it evenly.
- Second Layer (Potatoes) - grate Potatoes directly over the Salmon and spread evenly. Thinly spread with ½ a cup of Mayo.
- Third Layer (Carrots) - grate Carrots directly over the Potatoes and spread evenly. Add more Mayo.
- Fourth Layer (Eggs) - evenly spread grated Eggs over the Carrots.
- Fifth Layer (Beets) - grate Beets directly over the Eggs. Evenly spread and cover with remaining Mayo.
- Cool - refrigerate for at least 4 hours to chill Shuba, allowing flavors to meld.
- Serve - garnish with fresh Dill. Use a sharp knife to cut through layers.
Recipe Tips and FAQs
- Roast in Advance - roast veggies the day before and keep in fridge until ready to use.
- Remove the Bite - place the Diced Onions in boiling water for 2 minutes and strain. This removes the sharp bite from fresh onions
- Casserole Presentation - skip the Springform Pan and use a Glass Casserole Dish or Glass Bowl (you still want to see the layers).
- Boil Vegetables - go traditional like the original Herring Under a Fur Coat Salad
- Change the Fish - substitute with Smoked Trout, Trout Fillet, Tuna or if you're daring, shred Smoked Chicken
- Loves Mayo - 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.
- Homemade Gravlax (Lox) - make your own Beet Cured Salmon Gravlax, which looks amazing in a layered salad. The bright pink and purple colors looks incredible, ready to serve for any party.
Best Mayo for Smoked Salmon Salad?
If you can find Eastern European or Russian Mayo, that's ideal because it's so creamy and not oily. Alternatively mix Mayo with Sour Cream (Smetana) to make it lighter. Usually I use Hellmans or Best Foods for the right flavor and tang. Japanese Mayo is also very tasty and adds a tasty flavor twist in this salad.
Roasting Vegetables
Traditionally, vegetables in potato salads are boiled, However, I've roasted the vegetables for a richer flavor and a nice color, when compared to boiling. If Roasting Beets, might as well roast the Potatoes at the same time. Sometimes I boil Potatoes but roast the rest. It's up to you. You can also microwave vegetables for 15 minutes.
Storage
- Fridge - cover with Cling Wrap or place in airtight container. Refrigerate and enjoy within 3 days.
- Freezer - not recommended to freeze.
Russian Salads You'll Love
- Herring Under a Fur Coat
- Olivier (Olivye) - Russian Potato Salad
- Mimosa Layered Salad
- Vinegret Beet and Potato Salad
- Tuna Rice Salad with Mayo
- Imitation Crab Salad
- Korean Carrot Salad
- Achichuk - Uzbek Tomato Salad
People won't stop talking about your Smoked Salmon Salad, a delicious layered potato salad! A fantastic way to introduce a Russian or Eastern European dish if hosting a dinner party. I love the different hearty Russian salads, there is not a lettuce leaf in sight! A salad that eats like a meal! Bon Appetit! Приятного аппетита!
Equipment
- Springform Pan 8" or 9" size
- Medium Grater
- Vegetable Peeler
- Cutting Board and Knife
- Spoon or Spreader
Ingredients
- 1 pound (500g) 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
- Prepare Vegetables - preheat overnight to 400°F (200°C). Peel vegetables and cut Beets and Broccoli into even pieces. Whole Beets take longer to roast. Toss with Vegetable Oil, Salt, Pepper and spread on a Baking Sheet. Potatoes can be boiled if you prefer. Finely dice Onions and fresh Dill. Set aside.
- Roast - Carrots will take around 20 minutes, Potatoes 30 minutes and Beets 40 minutes. They are cooked when a fork easily slides into the centre. Allow to fully cool before proceeding. (Place in fridge to speed it up).
- Boil Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool, peel, grate and set aside.
- Prepare Salmon - shred Smoked Salmon pieces using two forks into small pieces. For a more elegant look, use thinly Sliced Smoked Salmon or Sliced Gravlax Lox for nicer presentation.
- First Layer (Salmon) - evenly spread Smoked Salmon (Gravlax) across the Springform Pan. Lightly sprinkle with Diced Onions and Dill. Thinly spread ½ cup of Mayo, using back of a spoon to spread it evenly.
- Second Layer (Potatoes) - grate Potatoes directly over the Salmon and spread evenly. Thinly spread with ½ a cup of Mayo.
- Third Layer (Carrots) - grate Carrots directly over the Potatoes and spread evenly. Add more Mayo.
- Fourth Layer (Eggs) - evenly spread grated Eggs over the Carrots.
- Fifth Layer (Beets) - grate Beets directly over the Eggs. Evenly spread and cover with remaining Mayo.
- Cool - refrigerate for at least 4 hours to chill Shuba, allowing flavors to meld.
- Serve - garnish with fresh Dill. Use a sharp knife to cut through layers.
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