Description
Shuba with Salmon is a delightful twist on the traditional Herring Salad, featuring layers of smoked salmon, root vegetables, and mayonnaise. This colorful, layered salad incorporates boiled beets, potatoes, carrots, hard-boiled eggs, and finely chopped onion, creating a rich and flavorful dish perfect for gatherings and festive occasions.
Ingredients
Scale
Main Ingredients
- 1 lb smoked salmon
- 1 small onion, finely chopped
- 3 to 4 medium potatoes
- 3 to 4 medium beets (or 2 cans of beets if not cooking)
- 4 medium carrots
- 4 eggs
- 1 1/2 cups mayonnaise (use 2 cups for a very large casserole)
Instructions
- Cook the Beets: If using fresh beets, place them in a pot with boiling water to cover and boil for about 1 hour, or until soft when pierced with a knife. Times may vary, so test for doneness. Remove beets from water and cool them to room temperature. Peel the beets carefully, preferably using gloves to avoid staining.
- Boil Potatoes and Carrots: In a separate pot, boil whole potatoes and carrots for approximately 30 minutes or until they are soft to the touch with a knife. Avoid overcooking to maintain texture. Drain and cool to room temperature. Peel potatoes and carrots, peeling carrots by slicing them lengthwise and peeling around them in a circle.
- Prepare Hard-Boiled Eggs: Place eggs in cold salted water in another pot and bring to a boil. Once boiling, cover with a lid, turn off the heat and let sit on the burner for 15 minutes. Alternatively, cook eggs with the potatoes and carrots and remove after 15 minutes. Cool eggs completely and peel.
Notes
- Using canned beets can save significant cooking time and is a convenient alternative.
- Wearing gloves while peeling beets helps prevent skin staining.
- Mayonnaise amount can be adjusted based on casserole size and personal preference.
- Ensure vegetables and eggs are fully cooled before assembling the salad for best layering results.
