Name: Traditional Shuba Salad (Herring Under a Fur Coat) Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 5 h 35 min
Cuisine: Russian
Ingredients: 17.6 ounces salted herring (chopped into ½-inch cubes; typically 2 packages of 8.8 ounces each, packed in oil); 1 small sweet onion (finely chopped); 4 medium Yukon gold potatoes (boiled and peeled); 3 medium beets (boiled and peeled); 4 medium carrots (boiled and peeled); 2 tablespoons fresh dill (plus a few sprigs for garnish); 4 large eggs (hard boiled and peeled); 1 cup mayonnaise (or more, as needed)

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Introduction

Traditional Shuba Salad, also known as Herring Under a Fur Coat, is a vibrant and layered Russian dish that combines pickled herring with boiled vegetables and creamy mayonnaise. This festive salad is rich in flavor and perfect for special occasions or a unique family meal.

The image shows two white plates, each holding a slice of a layered dish with three visible layers: the bottom layer is bright purple, the middle layer is light pink or reddish, and the top layer is pale yellow with white crumbles and green dill sprinkled on top. Each slice is served with a vintage silver fork placed next to it. The whole layered dish is also visible in a white bowl with wooden sides, garnished with fresh green dill on top. The surface beneath everything has a white marbled texture, and there are additional sprigs of dill scattered around along with a wooden spatula near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

17.6 ounces herring, chopped into ½-inch cubes (2 packages of 8.8 ounces herring packed in oil)
1 small sweet onion, finely chopped
4 medium Yukon gold potatoes, boiled and peeled
3 medium beets, boiled and peeled
4 medium carrots, boiled and peeled
2 tablespoons fresh dill, plus a few sprigs for garnish
4 large eggs, hard boiled and peeled
1 cup mayonnaise (or more if needed)

Instructions

Step 1: Boil the beets whole in enough water to cover them for 50 minutes to 1 hour, or until soft when pierced with a knife. Remove, cool to room temperature, and peel. Set aside.
Step 2: In a separate pot, boil the unpeeled potatoes and carrots for 25-35 minutes, or until easily pierced. Remove, cool, peel, and set aside.
Step 3: Cook the eggs in boiling water for 10 minutes, then transfer to an ice bath to cool. Peel, cut in half, and separate whites from yolks. Set aside.
Step 4: Chop the herring into ¼-inch cubes and finely chop the onion and dill. Mix all three ingredients in a bowl and set aside.
Step 5: Use a springform pan without the bottom on top of a plate slightly larger than the pan.
Step 6: Grate the peeled potatoes and spread them evenly in the springform, avoiding pressing down.
Step 7: Spread the herring, onion, and dill mixture evenly over the grated potatoes, reaching the edges of the springform.
Step 8: Grate the peeled carrots and layer them on top. Spread half of the mayonnaise evenly over the carrots.
Step 9: Grate the peeled beets, place them over the mayonnaise, and spread the remaining mayonnaise evenly on top.
Step 10: Grate the egg whites over the mayonnaise layer, followed by grating the egg yolks on top.
Step 11: Garnish with fresh dill sprigs. Refrigerate the assembled salad for at least 4-6 hours or overnight to allow the flavors to blend.
Step 12: Carefully release and remove the springform. Slice the salad like a cake and serve.

Tips & Variations

Use gloves when peeling beets to avoid staining your hands.
Adjust the amount of mayonnaise to your preference for creaminess.
For a tangier flavor, mix a little lemon juice into the mayonnaise before layering.
If you don’t have a springform pan, use a deep dish and shape carefully with a spatula.
Fresh dill can be substituted with parsley if preferred.

Storage

Store the Shuba salad covered in the refrigerator for up to 3 days. The salad tastes best after resting overnight. When ready to serve again, simply slice and enjoy cold. No reheating is recommended as this is a cold dish.

How to Serve

The dish is a round, layered salad on a white plate, placed on a white marbled surface. It has five visible layers: the bottom layer is light yellow with green bits, smooth and creamy; above it is a thin, bright orange layer that looks like small pieces or dots; the third layer is thicker and white with green specks, smooth in texture; the fourth layer is a vibrant, deep purple with a slightly rough and grainy look; the top layer is divided into three parts with grated white, bright yellow, and green herb garnish in the center. The overall look is colorful and fresh, with clear, distinct layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of herring?

Yes, any pickled or salted herring packed in oil works well. Just make sure to chop it into small cubes for even layering.

What can I do if I don’t have a springform pan?

You can assemble the salad in a deep round dish and carefully shape it with a spoon or spatula, but it may not hold the layered cake shape as neatly.