Go Back
Shuba Salad is traditionally made with Herring, but I think it tastes even better with Salmon! A layered Russian potato salad with beets, carrots, eggs, potatoes, dill and smoked salmon. A bright and hearty salad that looks like a cake! Especially popular at celebrations like New Years and Christmas.
Print

Shuba Salad with Salmon (Шуба с лососем)

Shuba Salad is traditionally made with Herring, but I think it tastes even better with Salmon! A layered Russian potato salad with beets, carrots, eggs, potatoes, dill and smoked salmon. A bright and hearty salad that looks like a cake! Especially popular at celebrations like New Years and Christmas.
Course Salads, Side Dish, Sides
Cuisine Fish, Russian, Soviet, Ukrainian
Keyword Shuba, Shuba Salad
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Peter's Food Adventures

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.