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 beets, potatoes and smoked salmon. Served at celebrations like New Years, Christmas, and even weddings. Eats like a meal, and so easy to make.
Were you expecting a green leafy salad with bits of salmon thrown on top? That's so cliche and easy to make, throw it all together and top with dressing. You don't even need a recipe. However, you'll want to try this authentic Russian Smoked Salmon Salad called Shuba Salad.
Traditionally, this Shuba layered salad is made with herring fillets, but wait till your try this recipe with smoked salmon! It's so delicious and adds a whole new flavor element to eating this crazy Potato Salad!
You can make your own 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 smoked salmon is a perfect substitute, and some even prefer it this way over the original recipe.
In Russian, this recipe is called Shuba Salad. In Russian, Shuba is the word for a fur coat. That's something definitely needed in the cold Russian winters! Traditionally, this salad is covered with grated egg, which makes the dish look like it's covering the salmon salad 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. Check out these other Russian Salad recipes.
- Herring Under a Fur Coat
- Olivier (Olivye) - Russian Potato Salad
- Mimosa Layered Salad
- Vinegret Beet and Potato Salad
- Tuna Rice Salad with Mayo
How to Make Smoked Salmon Salad
Smoked Salmon Salad 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 potato salad cake when you remove the springform.
Layer one ingredient at a time, and of course, there is a thin layer of mayo between these ingredients. Don't be stingy with the mayo! Here's the order of ingredients;
- Smoked Salmon
- Chopped Onions
- Grated Potatoes
- Grated Carrots
- Grated Eggs
- and top it all off with Grated Beets
Serve this salad cold, prepare in advance and refrigerate for a few hours before serving.
Salad with Roasted Vegetables
Traditionally, vegetables in potato salads are boiled, However, 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. Prepare the boiled or roasted vegetables in advance and keep in the fridge until you are ready to grate and build the salad.
What Types of Mayo for a Layered Salad?
Not all mayos are created equally. If you can find Russian mayo, then that's ideal because it's so creamy and not oily. However, 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.
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.
- Prepare the roasted vegetables in advance, or even use leftover whole roasted potatoes or leftover beets
- Place the chopped onions in boiling water for 2 minutes and strain. This removes the sharp bite from fresh onions
- To take the sharp bite from the fresh onions, place them in boiling water for 2 minutes and strain.
- Instead of a springform pan, use a glass bowl or casserole dish
- Allow your vegetables to fully cool before handling
- Boil the vegetables the traditional way like this Herring Under a Fur Coat recipe
- Instead of regular mayonnaise, try using Japanese Mayo, it's amazing in this recipe!
People won't stop talking about your Smoked Salmon Salad, a delicious layered potato salad! A fantastic way to introduce a Russian/Slavic 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!
- 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
- 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.