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Layered Russian “Shuba” salad with Smoked Salmon

Shuba translates to“fur coat” in Russian, it is also the name of a Russian layered vegetable salad. Traditionally this salad is made with cured herring on the bottom layer, then it is topped with vegetables and a thin layer of mayonnaise. In Russia as well as here in the United States, Shuba is still one of the most popular holiday salads for the Slavic Community.  

I know some people don’t like cured herring but this salad is a great alternative to serve the traditional Shuba.  Unlike to my Russian Herring Layered Salad , I reversed the layers  and topped the top layer with smoked salmon instead of herring.

Serves about 6 – 8

8oz smoked salmon 
2 medium Russet potatoes
4 green onions, finely chopped
2 medium cooked beetroot (roasted, steamed or boiled)
4 medium carrots
2 eggs
1  cup good-quality mayonnaise


Boil (unpeeled) carrots and potatoes until they are fork tender, but not mushy. Drain, cool a little, and then peel. Hard-boil the eggs, cool and peel. Cut the salmon into small pieces (about 1/3”-1/2” pieces)
***The idea is to assemble the salad in layers, alternating them with the mayonnaise. Pack the ingredients tightly, especially near the edges, since the salad would need to keep its shape when taken out of the pan.

Place regular 8” springform (sides only) onto a large platter.
Grate the beetroot coarsely, and scatter evenly at the bottom and gently press down with the spoon
Gently spread about 2 tablespoon of the mayonnaise over the beet layer.

Grate the carrots coarsely, scatter over the mayonnaise layer and gently press down with the spoon
Grate the eggs, scatter over the carrot layer and gently press down with the spoon.
Gently spread about 2 tablespoon of the mayonnaise over the egg layer.
Scatter chopped green onions over the mayonnaise layer.
Grate the potatoes coarsely, scatter over the onion layer and gently press down with the spoon
Gently spread about 2 tablespoon of the mayonnaise over the potato layer.
Scatter smoked salmon over mayonnaise layer.
Sprinkle with green onions or fresh dill.

Refrigerate for couple hours (best if overnight).
Open the springform and gently take it out before serving.


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{ 8 comments… add one }
  • Enessa 11/17/2012, 12:01 AM

    Inessa, I absolutely love your website. This is officially my favorite recipe website. Thank you so much for the effort you put into sharing and publishing your recipes.

  • Irina 11/18/2012, 11:34 PM

    OMG, that is a brilliant idea! Why have I not used salmon?
    Love your website…gorgeous and my favorite recipes in one space….spasibo!!
    – Irina

  • Lea's Cooking 11/19/2012, 5:44 PM

    Yum!! My favorite salad:)) I haven’t tried it with salmon yet. It’s on my list:)))
    Great post for holidays Inessa!!!!!!!!

  • Sarah @ Homestyle Cooking Around The World 12/01/2012, 9:14 PM

    I was just talking with a Russian friend about the many salads that Slavic people eat- she was saying her mother has special ones that she makes to go with different meats/dishes. Then I was thrilled to see this on your site. It looks very good- although I am not extremely fond of smoked salmon. I may have to try it on this salad, though, since it looks so pretty.

  • May 12/09/2012, 3:29 PM

    This would be so pretty to serve at a party. I am wondering if it can be served as a spread with rye bread/ crisp?

    • Inessa 12/09/2012, 10:28 PM

      May,I haven’t serve it as a spread, but it sounds really good with rye bread.. Hmmm.. I should try.. thanks for an idea 😉

  • I was recommended this web site by my cousin.
    I’m not sure whether this post is written by him as no one else know such
    detailed about my problem. You’re wonderful! Thanks!

  • Susan Tang 01/17/2017, 9:56 AM

    Hi Inessa: I am making this on Friday for a party. No salt or pepper or garlic or anything? Just follow instructions and all will be perfect? Thank you.

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