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
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.