Traditional Shuba Salad (Herring Under a Fur Coat)
This shuba salad (herring under a fur coat) showcases rich, colorful layers of herring, vegetables, eggs, and mayonnaise, all stacked on top of one another. Perfect for special occasions or as a centerpiece at family dinners, this Eastern European specialty is a must-try!
In one pot, place beets in boiling water (enough water to cover the beets). Boil for 50 minutes to 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 and let cool to room temperature. Peel the cooked beets (I use gloves for this sometimes to prevent from your hands getting stained). Set aside.
In a separate pot, boil whole unpeeled potatoes and carrots for about 25-35 minutes, or until easily pierced with a knife. The carrots will cook faster than potatoes. Don’t overcook. Remove and let cool to room temperature. Peel the potatoes and carrots. Set aside.
Place 4 eggs in another pot of cold water and bring them to a boil. Once the water is boiling, cook for 10 minutes. When done cooking, place eggs in a ice bath. Let eggs cool to room temperature. Peel the eggs. Cut in half and separate the whites and yolks. Set aside.
While veggies cook, take each herring filet and cut into 4 strips, then cut into ¼- inch cubes. Add into a bowl. Chop the onion as well and add to the same bowl. Finely chop 2 tablespoons of fresh dill, add to bowl and mix well. Set aside until ready to layer your salad.
Layer the salad
Using a springform without the bottom part, place it on top of a plate that is slightly larger than the springform.
Grate the peeled potatoes, spreading evenly to the edges, don’t press down,.
Spoon the herring, onion and dill mixture to the edges of the springform on top of the grated potatoes.
Grate the peeled carrots, spoon half the mayonnaise on top of the grated carrots, spreading evenly on top.
Grate beets, spoon on the other half of the mayonnaise, spreading evenly on top.
Grate the egg white over the mayonnaise. Then grate in the egg yolk.
Garnish with fresh dill. Refrigerate for at least 4-6 hours or over night to let the flavors combine well. Carefully release the springform and then remove it. When ready to serve, cut the shuba like a cake and enjoy.
Notes
TIP : You can prepare the boiled vegetables in advance and keep in the fridge until you are ready to grate and build the salad. As this salad needs to served cold, the refrigerated vegetables will allow you to serve it sooner after making it if you are short on time.I use a springform to create the perfect round shape instead of a loose salad. When using it, make sure it’s closed and when the salad is ready to be served release it and remove it from around the salad.Try my HOMEMADE MAYO for this recipe.