Smoked Salmon Salad - Shuba
User Reviews
5
Smoked Salmon Salad - Shuba
Description
This version of Shuba starts by roasting whole potatoes, carrots, and foil-wrapped beets at 375°F until tender. The vegetables are cooled, peeled, and chopped. Hard-boiled eggs are also prepared and chopped. The salad layers these cooked vegetables with finely chopped onions and smoked salmon, binding the layers together with mayonnaise for moisture and creaminess. Chopped green onions add a fresh finish at serving.
The roasting method concentrates the flavor of the root vegetables, providing a firm yet tender texture that contrasts with the silky smoked salmon and creamy mayonnaise binder. The salad's layered presentation highlights the vibrant colors of beet and salmon, while the onions contribute a mild bite.
Shuba is typically served chilled, which allows the flavors to meld and provides a refreshing accompaniment that can be part of a larger meal or a standalone appetizer. The use of real mayonnaise rather than substitutes contributes to a more authentic texture and taste.
Make-ahead preparation is possible by roasting the vegetables in advance or assembling the full salad a day prior to serving, making it convenient for hosting or meal prep.
Ingredients
- 12 oz smoked salmon
- 1 onion finely chopped, small
- 1 1/2 lbs russet potato 4 medium
- 1 1/2 lbs beet 4 medium, fresh
- 1 lb carrot 4 medium
- 4 egg large, hardboiled
- 1 cup mayonnaise use 1 to 1 1/2 cups of mayo, or to taste
- 1 Tbsp green onion chopped for garnish
Instructions
How to make Smoked Salmon Salad (Shuba):
- Preheat oven to 375˚F and line a large baking sheet (half sheet), with parchment paper, foil or silpat liner (foil is easiest to clean).
- Scrub potatoes, carrots and beets clean. Pierce potato skins all over with fork to prevent bursting in the oven. Arrange your potatoes and carrots on lined baking sheet. Wrap beats in heavy duty aluminum foil and place on a baking sheet seal-side-up (this prevents the juices from leaking and scorching onto the pan).
- Roast vegetables on center rack at 375˚F until easily pierced with a fork. Carrots will be done after 40-50 min, Potatoes at about 60 min and beets from 60 to 90 min depending on how large they are. Use tongs to remove the carrots, then potatoes then beats as they finish roasting. Open the foil packs and allow vegetables to cool to room temperature (refrigerate at this point if making ahead).
- Once veggies are at room temperature and ready to use, peel the skins with a small paring knife (use gloves when peeling beets so hands don't turn purple).
How to Assemble Smoked Salmon Salad:
- Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.
- Grate potatoes on the large holes of a box grater directly over the salmon and spread evenly. Sprinkle finely chopped onions over potatoes then use a spatula to spread the top with 1/2 cup to 3/4 cup of mayonnaise, or add mayo to taste. We use the full 3/4 cup for each layer for a more moist salad.
- Using the same grater, shred the beets (using gloves) over the mayo and spread beets evenly, then shred carrots over the beets. Spread the top with remaining 1/2 to 3/4 cup mayonnaise (we typically do 3/4 cup).
- Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.
Notes
- Use traditional mayonnaise for best flavor and texture; avoid miracle whip or vegan alternatives.
- Roast root vegetables in advance and refrigerate for up to several days before assembling the salad.
- The salad can also be fully prepared a day ahead and kept chilled, allowing flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 as a side dish
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbs | 30g | |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 652mg | 27% |
| Potassium | 944mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 9695IU | 194% |
| Vitamin C | 13.5mg | 15% |
| Calcium | 66mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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