Smoked Salmon Salad - Shuba Salad

Ingredients

• 500 g (1 lb)smoked salmon, gravlax or lox
• 3 largepotatoes
• 3 largebeetroots
• ½ smallonion
• 2carrots
• 480 ml (2 cups)mayonnaise
• to tastesalt and pepper
• 3hard-boiled eggs
• to tastefresh dill, chopped
• as neededvegetable oil

Instructions

1. 1

   Prepare vegetables

   Heat the oven to 200°C (400°F). Peel the vegetables and cut the beetroots, carrots and potatoes into even pieces; leave the beetroots whole if you prefer, but they will take longer to roast. Toss each type separately with vegetable oil, salt and pepper, then spread on a baking sheet. Potatoes can instead be boiled. Finely dice the onion and chop the dill; set aside.

2. 2

   Roast vegetables

   Roast the carrots and potatoes for about 30 minutes and the beetroots for about 45 minutes. They are ready when a fork slides easily into the centre. Let them cool completely before continuing, or chill them in the fridge to cool them faster.

3. 3

   Boil the eggs

   Put the eggs in a saucepan of water and bring it to the boil. Cover the pan, remove it from the heat and leave the eggs for 11 minutes. Cool, peel and grate them, then set aside.

4. 4

   Prepare salmon

   Use two forks to pull the smoked salmon into small pieces. For a neater presentation, use thinly sliced smoked salmon or gravlax instead.

5. 5

   Layer the salmon

   Spread the salmon evenly across the base of a springform pan. Scatter over a little diced onion and dill, then spread on ½ cup of mayonnaise in a thin, even layer using the back of a spoon.

6. 6

   Add potatoes

   Grate the potatoes directly over the salmon and spread them evenly. Cover with a thin layer of ½ cup mayonnaise.

7. 7

   Add carrots

   Grate the carrots directly over the potatoes and distribute them evenly. Spread on more mayonnaise.

8. 8

   Add the eggs

   Spread the grated eggs evenly over the carrot layer.

9. 9

   Finish with beetroot

   Grate the beetroots directly over the eggs and spread them evenly. Cover the top with the remaining mayonnaise.

10. 10

    Chill the salad

    Refrigerate the salad for at least 4 hours to chill and let the flavours meld.

11. 11

    Garnish and serve

    Garnish with fresh dill. Cut through the layers with a sharp knife to serve.

What is shuba salad?

Shuba, often called herring under a fur coat, is a layered salad associated with Eastern European cooking and festive meals. This version uses smoked salmon, gravlax or lox in place of the more traditional herring.

Its cake-like shape comes from stacking grated vegetables, egg and fish in a springform pan. Beetroot and mayonnaise finish the top, while the chilled layers make it easy to portion at a celebration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 16g protein, 30g carbs, 53g fat.

Potatoes, carrots and beetroot provide most of the carbohydrate, while the smoked salmon and eggs contribute protein. Mayonnaise is the main source of fat, so serve a moderate slice with a generous side of fresh salad or vegetables to balance the plate.

Choosing the ingredients

Salmon: Smoked salmon gives the salad a savoury, smoky centre, while gravlax or lox offers a similar cured-fish option. Use sliced fish for a tidy base or fork-shredded pieces for a more rustic layer.

Vegetables: Roast the potatoes, carrots and beetroot until tender, keeping each type separate so the beetroot does not stain the others. The recipe also allows the potatoes to be boiled instead.

Building even layers

Start with an even layer of salmon, then add the onion and dill before spreading the mayonnaise. Grating the cooked vegetables directly over the pan helps distribute them without compressing the layers.

Mayonnaise: Spread it thinly and evenly between layers, rather than adding it in one thick patch. The beetroot gets the remaining mayonnaise on top, giving the finished salad its characteristic vivid surface.

Getting the texture right

Doneness: The vegetables are ready when a fork passes easily into their centres. Beetroot may need longer than the carrots and potatoes, especially if roasted whole.

Cooling: Let the vegetables cool fully before grating them over the salmon. Warm vegetables can soften the mayonnaise and make the layers less distinct.

Allow time to chill

The salad needs at least 4 hours in the fridge after assembly. This gives the layers time to settle and the flavours to come together, so it is a useful make-ahead dish for a gathering.

Use a sharp knife to cut neat portions through the chilled layers. Wipe the blade between cuts if you want the sections to look especially clean.

Serving the salad

Serve shuba cold, with fresh dill scattered over the top. Its potatoes, eggs, fish and mayonnaise make it substantial enough to serve as part of a meal.

For a balanced plate, pair a slice with crisp green salad or another fresh, lightly dressed vegetable side. Keep the accompaniments simple so they do not compete with the layered salad.

Recipe notes & tips

• Roast the beetroot separately from the other vegetables to prevent its colour from staining them.
• Cut the vegetables into even pieces so they cook at a more consistent rate.
• Check the beetroot separately, as it may need longer in the oven than the potatoes and carrots.
• Cool the cooked vegetables completely before grating them into the salad.
• Spread the mayonnaise with the back of a spoon for a more even layer.
• Chill the assembled salad for at least 4 hours before cutting.

Variations

• Use boiled potatoes: Cook them in water instead of roasting, as the method suggests.
• Choose sliced salmon: Arrange thin slices for a neater-looking base layer.
• Change the fish: Use gravlax or lox in place of smoked salmon.
• Add dill between layers: Scatter a little dill with the onion over the fish for a more pronounced herbal note.
• Serve individually: Build the layers in small moulds for separate portions.

Common mistakes to avoid

• Mixing the vegetables together: Roast and handle the beetroot separately so its colour does not bleed onto the other vegetables.
• Grating warm vegetables: Let them cool fully first so the mayonnaise and layers keep their shape.
• Uneven vegetable pieces: Cut them evenly before roasting so they cook at a similar rate.
• Using too much mayonnaise at once: Spread it in thin layers to avoid a heavy, slippery stack.
• Skipping the chill: Refrigerate for at least 4 hours so the salad settles before slicing.
• Cutting with a blunt knife: Use a sharp blade to get through the layers cleanly.

How to store

Cover and refrigerate leftovers promptly, then eat within 2 days. Serve cold; reheating is not suitable for this layered mayonnaise salad.

Frequently asked questions