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Shuba ( Fish Under a Fur Coat) With Smoked Salmon

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.
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Prep Time 10 minutes
Cook Time 45 minutes
2 hours
Total Time 2 hours 55 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: european, russian, Slavic
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • pots
  • food grater
  • spoon, cuttibg board, and a knife
  • serving dish

Method
 

Prepare the vegetables and eggs
  1. 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.
Cool, peel, and grate ingredients
  1. Once cooked, remove vegetables from the water and allow them to cool.Peel the potatoes and beet (the skin should slip off easily after boiling).Grate the vegetables into separate bowls using the large holes of a box grater.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
 Prepare the smoked fish and onion
  1. Check the smoked fish for any remaining bones and skin. Chop into small pieces.Finely chop the onion and optionally rinse it under cold water to reduce its sharpness.
 Assemble the layers
  1. First layer (smoked fish): Distribute the chopped smoked fish evenly over the bottom of your dish, then 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.
Chill and serve