Salade au saumon fumé, salade chuba

1 h 30 min

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Salade au saumon fumé, salade chuba

La salade au saumon fumé, une salade de pommes de terre populaire d’Europe de l’Est. Elle ressemble à un gâteau, mais c’est une salade en couches composée de betteraves rôties, de pommes de terre et de saumon fumé (gravlax ou saumon fumé). Elle est servie lors de fêtes comme le Nouvel An, Noël et même les mariages. Elle se suffit à elle-même et est très facile à préparer.

1 h 30 min8 portions

Ingrédients

  • 1 pound (500g) Smoked Salmon, Gravalax or Lox
  • 3 large Potatoes
  • 3 large Beets
  • 1/2 small Onion
  • 2 Carrots
  • 2 cups Mayonnaise
  • Salt and Pepper
  • 3 Hard Boiled Eggs
  • Fresh Dill (chopped)

Préparation

  1. 1

    Prepare Vegetables - preheat oven to 400°F (200°C). Peel vegetables and cut Beets, Carrots and Potatoes into even pieces. Whole Beets take longer to roast. Toss separately (so colors don't bleed from Beets) with Vegetable Oil, Salt, Pepper and spread on a Baking Sheet. Potatoes often are boiled in water instead of roasting. Finely dice Onions and fresh Dill. Set aside.

  2. 2

    Roast - Carrots and Potatoes will take around 30 minutes, and Beets 45 minutes. They are cooked when a fork easily slides into the centre. Allow to fully cool before proceeding. (Place in fridge to speed up cooling).

  3. 3

    Boil Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool, peel, grate and set aside.

  4. 4

    Prepare Salmon - shred Smoked Salmon pieces using two forks into small pieces. For a more elegant look, use thinly Sliced Smoked Salmon or Sliced Gravlax (Lox) for nicer presentation.

  5. 5

    First Layer (Salmon) - evenly spread Smoked Salmon (Gravlax) across the Springform Pan. Lightly sprinkle with Diced Onions and Dill. Thinly spread ½ cup of Mayo, using back of a spoon to spread it evenly.

  6. 6

    Second Layer (Potatoes) - grate Potatoes directly over the Salmon and spread evenly. Thinly spread with ½ a cup of Mayo.

  7. 7

    Third Layer (Carrots) - grate Carrots directly over the Potatoes and spread evenly. Add more Mayo.

  8. 8

    Fourth Layer (Eggs) - evenly spread grated Eggs over the Carrots.

  9. 9

    Fifth Layer (Beets) - grate Beets directly over the Eggs. Evenly spread and cover with remaining Mayo.

  10. 10

    Cool - refrigerate for at least 4 hours to chill Shuba, allowing flavors to meld.

  11. 11

    Serve - garnish with fresh Dill. Use a sharp knife to cut through layers.

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