Description
Smoked Salmon Salad – Shuba is a traditional layered salad featuring smoked salmon, root vegetables, and hardboiled eggs, dressed with creamy mayonnaise. This dish offers a harmonious blend of smoky, sweet, and tangy flavors and is perfect as a flavorful side dish for gatherings or festive occasions.
Ingredients
Scale
Vegetables
- 1 1/2 lbs russet potatoes (4 medium)
- 1 1/2 lbs fresh beets (4 medium)
- 1 lb carrots (4 medium)
- 1 small onion (finely chopped)
Protein
- 12 oz smoked salmon
- 4 large hardboiled eggs
Other
- 1 cup mayonnaise (use 1 to 1 1/2 cups, or to taste)
- 1 Tbsp green onion (chopped for garnish)
Instructions
- Prepare the vegetables: Boil the russet potatoes, fresh beets, and carrots separately until tender but firm. Once cooked, peel them and grate each vegetable finely into separate bowls.
- Prepare the eggs: Hardboil the eggs, cool them, peel, and then grate them finely.
- Layer the salad: In a serving dish, start with a layer of grated beets. Spread a thin layer of mayonnaise on top. Add a layer of grated carrots followed by mayonnaise. Next, add a layer of grated potatoes and coat with mayonnaise. Distribute the finely chopped onion over the layers evenly.
- Add the salmon: Break or chop the smoked salmon into flakes and spread it evenly over the top of the layered vegetables.
- Final layer and garnish: Top the salad with grated hardboiled eggs and spread more mayonnaise over the top if desired. Garnish with chopped green onions for added freshness and color.
- Chill and serve: Refrigerate the salad for about 1 hour before serving to allow flavors to meld. Serve chilled as a side dish.
Notes
- Use mayonnaise according to taste; start with 1 cup and add more if needed to achieve desired creaminess.
- Grating the vegetables and eggs finely helps the salad to layer smoothly and enhances texture.
- This recipe can be made a few hours ahead to deepen the flavor.
- For a lighter version, consider using light mayonnaise or yogurt as a substitute.
- Smoked salmon adds a smoky, savory element; ensure the salmon is fresh and of good quality for the best taste.
