Shuba ( Fish Under a Fur Coat) With Smoked Salmon

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Shuba, also known as “Herring Under a Fur Coat,” is a classic Slavic salad that’s as beautiful as it is delicious. Traditionally made with pickled herring, this modern twist features smoked salmon for a milder, smoky flavor that pairs perfectly with the creamy layers of vegetables and mayonnaise. This show-stopping Shuba ( Fish Under a Fur Coat) With Smoked Salmon is perfect for special occasions or whenever you want to impress guests with a vibrant and flavorful recipe.

This smoked salmon Shuba recipe is a delightful twist on a traditional dish, offering a balance of flavors and a stunning presentation, and makes a perfect side dish for any meal! Whether you’re celebrating New Year, Christmas, or another special occasion, this recipe will surely be a hit. Every Eastern European home will have this side dish in on their holiday table! If you love Slavic dishes, check out our other European recipes!

Don’t forget to snap a photo and tag us on social media when you make it—we’d love to see your creations! For more Slavic recipes, check out our site and explore other Russian dishes that will tantalize your taste buds.

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Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of smoked salmon, earthy beets, and creamy layers creates an unforgettable taste.
• Impressive Presentation: The vibrant beet-topped and layered salad look makes it a centerpiece-worthy dish.
• Customizable: Easily adjust the ingredients to suit your preferences or dietary needs.

Ingredients

This recipe serves 8-10 people

• 12 oz smoked salmon, thinly sliced
• 3 medium russet potatoes, boiled and peeled
• 4 medium carrots, boiled and peeled
• 2 medium fresh beets, boiled and peeled
• 6 hard-boiled eggs and peeled
• 1 small onion, finely chopped
• 1 cup of real mayonnaise
• 3 tbl heavy cream
• Salt and pepper to taste

​What dish can you prepare Shuba in?

You can get creative here and use any dish you would like! Here are some ideas:

• casserole dish
• small clear glasses– for individual serving
• Springform pan – my personal favorite!
• Large serving dish

Step 1: Prepare the vegetables and eggs

Peel the carrots: Wash and peel the carrots. This step ensures a smoother texture and no residue after boiling.

Boil the vegetables: Place the peeled carrots and unpeeled potatoes in a pot, then the unpeeled beets in a separate pot (to prevent the beets’ color from bleeding into the potatoes and carrots).

Cover them with water, bring to a boil, and simmer:

• Carrots: ~15-20 minutes (until fork-tender).
• Potatoes: ~25-30 minutes (until fork-tender but not mushy).
• Beet: ~45-60 minutes (depending on size; until easily pierced with a fork).

Cook the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, and simmer for 8-10 minutes. Cool under cold water.

Step 2: Cool, peel, and grate ingredients

1. Once the root vegetables are cooked, remove them from the water and allow them to cool.
2. Peel the potatoes and beets (the skin should slip off easily after boiling).
3. Grate the vegetables into separate bowls using the large holes of a box grater.
4. Peel the eggs and separate the whites from the egg yolks. Grate both separately into small bowls.

Mix the mayonnaise in a small bowl with the heavy cream

Step 3: Prepare the smoked fish and onion

1. Check the smoked fish for any remaining bones and skin. Chop into small pieces.
2. Finely chop the onion and optionally rinse it under cold water to reduce its sharpness.

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Step 4: Assemble the layers

First layer (smoked fish):

• Distribute the chopped smoked fish evenly over the bottom of your dish.
• Sprinkle the chopped onion on top of the fish.

Second layer (potatoes)

• Spread grated potatoes evenly over the top of the fish and onions. Sprinkle salt over the potatoes to enhance its flavor- to taste
• Add 1/3  cup of mayonnaise and spread it gently with a spoon or spatula.

Third layer (carrots):

• Distribute a layer of grated carrots and spread another 1/3 cup of mayonnaise.

Fourth layer (beet):

• Gently layer the grated beet over the carrots.
• Spread the rest of the mayonnaise generously over the beet layer (it acts as the “coat”).

Final layer (egg):

• Garnish the grated egg whites on top as a decorative finish.
• Optional: Use grated egg yolk, chopped green onions, fresh dill, or parsley for additional garnish.

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Step 5: Chill and serve

1. Cover the dish with plastic wrap or a lid.
2. Refrigerate for at least 2-4 hours (or overnight) to allow the layers to meld together.
3. Serve cold, slicing through the layers for a colorful presentation.

Enjoy your beautifully layered shuba (Fish under a fur coat”!

Tips for making shuba “fish under a fur coat salad”

• Use Quality Salmon: Opt for high-quality smoked salmon to ensure the best flavor.
• Chill for Flavor: Letting the salad rest in the fridge is crucial for the layers to absorb the flavors.
• Customize Layers: The original recipe calls for herring fish to be cut into small pieces instead of smoked fish.

Frequently Asked Questions

Can I make this ahead of time? Yes! Shuba tastes even better when prepared a day in advance, as the flavors have time to meld.

What can I substitute for mayonnaise? You can use Greek yogurt or a mix of yogurt and sour cream for a lighter option.

Why is it called “fish under a fur coat”? The name comes from the laying of the salad. The pickled herring is the base layer, and its “coating” of fluffy soft vegetables resembles a “fur coat” protecting the fish. 

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