Smoked Salmon Salad – Shuba (Layered Salad)

“Make this delicious Smoked Salmon Salad (Shuba), a layered Russian classic perfect for any celebration! Featuring smoked salmon, tender roasted potatoes, sweet beets, crisp carrots, and creamy mayonnaise, this salad is a feast for the eyes and the taste buds. It’s an easy-to-make yet impressive dish for parties, holidays, or family gatherings. The layers of flavor—from the smokiness of the salmon to the sweetness of the vegetables—make it a standout. Try this Shuba recipe for a beautiful and satisfying salmon salad that’s sure to become a favorite!”

Ingredients

• 12 oz smoked salmon
• 1 small onion, finely chopped
• 1 1/2 lbs russet potatoes (about 4 medium-sized)
• 1 1/2 lbs fresh beets (about 4 medium-sized)
• 1 lb carrots (about 4 medium-sized)
• 4 large hard-boiled eggs
• 1 cup real mayonnaise* (adjust to 1 to 1 1/2 cups for desired creaminess)
• 1 Tbsp green onion, chopped (for garnish)

Instructions

1. Prepare the Vegetables: Preheat your oven to 375°F and line a large baking sheet with parchment paper, foil, or a silpat liner. Scrub the potatoes, carrots, and beets clean. Pierce the potato skins all over with a fork to prevent bursting while roasting. Arrange the potatoes and carrots on the lined baking sheet. Wrap the beets in heavy-duty aluminum foil, seal them, and place them on the baking sheet.
2. Roast the Vegetables: Roast the vegetables on the center rack at 375°F until they are easily pierced with a fork. Carrots will take about 40-50 minutes, potatoes around 60 minutes, and beets anywhere from 60 to 90 minutes depending on size. Remove the vegetables from the oven as they finish roasting. Let the carrots cool first, followed by the potatoes, and then the beets. Allow all vegetables to cool to room temperature. You can refrigerate them at this point if preparing ahead.
3. Peel the Vegetables: Once cooled, peel the skins off the potatoes and beets using a paring knife. For beets, use gloves to avoid staining your hands.
4. Assemble the Salad: Shred the smoked salmon with two forks and spread it evenly in a 13×9 or 12×8 casserole dish. Using a box grater, grate the potatoes on the large holes directly over the salmon, spreading them evenly. Sprinkle the finely chopped onions over the potatoes and spread the top with 1/2 to 3/4 cup of mayonnaise (adjust to your preference for creaminess).
5. Next, grate the beets over the mayonnaise layer (using gloves to avoid staining your hands), followed by the shredded carrots. Spread the remaining 1/2 to 3/4 cup of mayonnaise over the top.
6. Finish with the Eggs: Use the smaller holes on the box grater to shred the hard-boiled eggs evenly over the mayonnaise layer. Garnish with chopped green onions (or chives) if desired.

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Tips

• Layering: Be sure to layer the ingredients in the right order to maintain a beautiful presentation. Start with the salmon, followed by the potatoes, onions, beets, carrots, and eggs.
• Make Ahead: This salad can be made ahead of time. Assemble it a day before serving and store it in the refrigerator.
• Creaminess: Adjust the amount of mayonnaise based on your preferred level of creaminess. Some prefer more mayo for a richer salad.

Variations and Substitutions

• Smoked Salmon Alternatives: You can substitute smoked salmon with other smoked fish like mackerel or trout for a slightly different flavor.
• Vegan Version: For a vegan version, swap the smoked salmon with roasted or grilled vegetables, and use a plant-based mayonnaise.
• Egg-Free: If you prefer to skip the eggs, simply omit them and increase the amount of beets or carrots for extra flavor and color.

FAQs

• Can I prepare this salad in advance?
  Yes, Shuba is even better when made ahead! Refrigerate the layered salad overnight to let the flavors meld.
• How do I store leftovers?
  Store leftovers in an airtight container in the fridge for up to 3 days. The salad may lose some of its texture over time but still tastes great!
• Can I use other vegetables?
  While this version traditionally includes potatoes, beets, and carrots, you can experiment with other root vegetables like parsnips or sweet potatoes for a different flavor.

Serving Suggestions

• Serve Smoked Salmon Salad (Shuba) as a festive appetizer or a main dish during special occasions like holidays, parties, or gatherings.
• Pair it with crusty bread or rye bread for a complete meal.
• You can also serve it with a simple green salad on the side for added freshness.

Why You’ll Love This Recipe

This Smoked Salmon Salad – Shuba is not only visually stunning with its vibrant layers but also rich in flavors. The smoky salmon complements the sweetness of the beets, the earthiness of the potatoes, and the crunch of the carrots, all bound together with creamy mayonnaise. Whether you’re serving it for a holiday feast or a casual gathering, this salad is guaranteed to impress your guests and leave them asking for more!