This Shuba salad, also known as Russian herring under a fur coat salad or dressed herring, is a layered fish salad, very popular in Russia, Ukraine and other countries of the former USSR. It’s absolutely delicious and it is served as a starter for New Years, for Christmas and other celebrations.
This delicious Shuba salad is made of layers of pickled herring, potatoes, onions, carrots, beetroot and mayonnaise. Sometimes it may include also eggs or apples. The last layer is made of beetroot covered with mayonnaise which gives the salad a wonderful purple color.
Traditionally, Shuba salad it is placed on an oval platter to remind the shape of a fish. I used the ring from a springform pan so you can see the layers :).
If you want a low fat salad, you can replace mayonnaise with the yogurt salad dressing.
You may serve this delicious Shuba salad mainly as a starter but is very filling and you can also consider it a meal.
The below ingredients are for a 26-28 cm (10.23-11.02 inches) diameter dish
Note: Metric and USA measurements
– 300 gr (10.5 oz) pickled herring in oil
– 500-600 gr (17.6-21.16 oz) mayonnaise or yogurt salad dressing
– about 500 gr (17.6 oz) beetroot
– 3 potatoes
– 3 carrots
– 1 onion
– salt and pepper
Note: You should cook the vegetables unpeeled because they absorb less water. Cook the beetroot separately, unless you want pink potatoes 🙂
Rinse the beetroot and place it into a large pot with water and salt. Cover the pot with a lid, place it over medium heat and bring to a boil. Cook until the beetroot is tender when pierced with a fork.
Drain the beetroot and allow to cool.
Use a separate pot to cook the carrots and the potatoes. Cook until the vegetables are tender when pierced with a fork. Carrots need a shorter cooking time so you have to remove them before the potatoes.
Drain the vegetables and allow to cool.
How to assemble the Shuba salad (Russian herring under a fur coat salad or dressed herring)
Peel the vegetables. Set aside.
Dice the herring. Set aside.
Place a ring from a springform pan onto a platter. Spread one layer of mayonnaise.
Over the mayonnaise spread one layer of grated potatoes. Sprinkle some salt then cover the potatoes with mayonnaise.
Next, place the diced herring.
Over the herring place chopped onion and cover with mayonnaise.
Next, place the grated carrots, sprinkle a little salt and cover with mayonnaise.
Next, place the grated beetroot and cover with mayonnaise.
After preparation, place the Shuba salad into the refrigerator for a few hours or over night. It will be easier to cut and this resting time will also allow flavors to combine.
Serve this delicious Shuba salad as a starter or as a meal.