Shuba with Salmon, a twist on Herring Salad
User Reviews
5
Shuba with Salmon, a twist on Herring Salad
Description
Shuba with Salmon is a salad built from cooked layers of smoked salmon, finely chopped onion, and boiled vegetables including potatoes, beets, and carrots, finished with boiled eggs and mayonnaise. The root vegetables are boiled to tender doneness and peeled before layering. Mayonnaise is spread between layers for moisture and richness. The smoked salmon adds a delicate smoky flavor that contrasts the sweet earthiness of the beets and carrots. This dish is served cold and often presented as a casserole or molded salad.
The texture is a combination of soft, boiled vegetables, creamy mayonnaise, and flaky smoked salmon, with the onion bringing a bite of sharpness. Each layer is distinct yet integrated through the mayonnaise binding. This salad is a variation on the classic Russian "shuba" or herring under a fur coat, substituting salmon for herring for a gentler seafood note.
This dish is suitable as an appetizer or festive salad, often enjoyed in cooler months or special occasions. Its preparation involves some advance cooking to boil the vegetables and eggs and layering them adequately for presentation.
Ingredients
- 1 lb smoked salmon
- 1 onion finely chopped, small
- 3 to 4 potato medium
- 3 to 4 beet or use 2 cans beets which don't require cooking, medium
- 4 carrot medium
- 4 egg
- 1 1/2 cups mayonnaise 2 cups if using a very large casserole
Instructions
- If you want to cook your own beets: In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this).
- In a separate pot, boil whole potatoes and carrots 30 minutes, or until smooth when pierced with a knife. Don't overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It's easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot.
- Place eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, place the lid on, turn heat off and let the pot sit on the same burner for 15 minutes. (Or you can throw them in with your potatoes and carrots and fish them out after 15 minutes. Let eggs cool to room temperature. Peel the eggs.
LAYERS OF SHUBA:
- Break or chop the salmon into quarter size pieces place evenly in the bottom of a large 13x9 casserole dish.
- Using a cheese grater, shred the potatoes evenly over the salmon & spread onion over potatoes.
- Spread ¾ cup mayo evenly over the onions.
- Using the same cheese grater, shred the beets evenly over the mayo.
- Then shred the carrots evenly over the beets and Spread the remaining ¾ cup mayo over the carrots.
- Using the smaller holes of the cheese grater, shred the eggs evenly over the mayo and you're done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbs | 12g | |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 531mg | 22% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3534IU | 71% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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