Name: Traditional Shuba Salad (Herring Under a Fur Coat) Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 5 h
Cuisine: Russian
Ingredients: 17.6 ounces herring, chopped into ½-inch cubes (2 packages of 8.8 ounce herring packed in oil); 1 small sweet onion, finely chopped; 2 tablespoons fresh dill, finely chopped (plus a few sprigs for garnish); 4 medium Yukon gold potatoes, boiled and peeled; 3 medium beets, boiled and peeled; 4 medium carrots, boiled and peeled; 4 large eggs, hard boiled and peeled; 1 cup mayonnaise (or more if needed)

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Introduction

Traditional Shuba Salad, also known as Herring Under a Fur Coat, is a classic Russian layered dish combining savory herring with tender boiled vegetables and creamy mayonnaise. This vibrant salad is as delicious as it is visually striking, perfect for holiday gatherings or special occasions.

The image shows four slices of a layered salad on white plates with a thin black rim, arranged on a white marbled surface. Each slice has visible layers: the bottom layer is dark pink, the middle layer is orange-red, and the top layer is creamy light yellow, garnished with small green dill sprigs and some white crumbs. Two slices have a woman's hand near them holding a fork, while two other forks rest on plates beside the salad. Scattered dill sprigs are seen on the surface around the plates. 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 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 if needed)

Instructions

Step 1: Cook the beets in boiling water for 50 minutes to 1 hour, or until soft when pierced with a knife. Remove from heat, let cool to room temperature, then peel and set aside.
Step 2: Boil the unpeeled potatoes and carrots together for 25-35 minutes until tender but not overcooked. Drain, let cool, peel, and set aside.
Step 3: Place eggs in cold water, bring to a boil, and cook for 10 minutes. Transfer to an ice bath, cool, peel, cut in half, and separate the whites from the yolks. Set aside.
Step 4: Chop the herring into ¼-inch cubes and combine with finely chopped onion and 2 tablespoons chopped dill in a bowl. Mix well and set aside.
Step 5: Using a springform ring without the bottom, place it on a plate slightly larger than the ring to assemble the salad.
Step 6: Grate the peeled potatoes and spread evenly inside the springform ring without pressing down.
Step 7: Add the herring, onion, and dill mixture, spreading to the edges over the potatoes.
Step 8: Grate the peeled carrots, place them evenly over the herring layer, then spoon half of the mayonnaise on top, spreading evenly.
Step 9: Grate the peeled beets over the carrots, then spread the remaining mayonnaise evenly on top.
Step 10: Grate the egg whites over the mayonnaise layer, followed by the grated egg yolks.
Step 11: Garnish with fresh dill sprigs, then refrigerate the salad for at least 4-6 hours or overnight to allow flavors to meld.
Step 12: Carefully remove the springform ring before serving. Cut the salad like a cake and enjoy.

Tips & Variations

Use gloves when peeling beets to avoid staining your hands.
For a lighter version, substitute part of the mayonnaise with Greek yogurt.
Adding a splash of lemon juice to the herring mixture can brighten the flavors.
Prepare the salad a day ahead to let the flavors fully develop.

Storage

Store the Shuba Salad covered in the refrigerator for up to 2 days. It tastes even better the next day. When ready to serve again, let it sit at room temperature for 10-15 minutes for the best texture. Avoid freezing as the mayonnaise and vegetables may change texture.

How to Serve

There are four white round plates with thin black rims, each holding a single slice of a layered dish. The dish has three visible layers: a bottom pinkish-red layer, a middle orange-red layer, and a top pale creamy yellow layer, topped with small green herb sprigs and some grated white garnish. Each slice is triangular and placed toward the center of the plates. Two plates have vintage silver forks resting on their edges, one held by a woman's hand, and small green herb sprigs are scattered lightly around the plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted herring instead of the herring packed in oil?

Yes, but be sure to soak salted herring in water or milk for a couple of hours to reduce excess salt before assembling the salad.

Is there a vegetarian alternative for this salad?

Traditional Shuba Salad relies on herring for its signature flavor, but you could replace it with smoked mushrooms or roasted eggplant for a vegetarian twist, though the taste will differ significantly.