Founder of @Umami Sans Frontières
For 4 to 6 people (20 cm round mold)
1/ Boil the Carrots and Potatoes: Add the carrots and potatoes to a pot and boil for 20 to 30 minutes until soft. Drain in a colander and let them cool completely.
2/ Boil the Eggs: Place the eggs in a separate pot, cover with water, and boil until hard-boiled. Then cool and set aside.
3/ Prepare the Onion: Finely chop the onion, place it in a colander, pour boiling water over it, drain well, and let it cool.
(This helps reduce the sharpness.)
4/ Chop the Beets: Finely slice or dice the cooked beets. A slicer can be used for even texture.
5/ Cut the Herring: Cut the herring into small bite-sized pieces.
6/ Peel and Shred the Vegetables: Once cooled, peel the boiled carrots and potatoes, then finely chop or shred them using a slicer.
7/ Chop the Eggs: Peel the boiled eggs and cut them into small pieces. Separate them into two portions: use 2 eggs for layering, and reserve 1 egg for topping.
8/ Start the First Layer (Potatoes): Place a round cake mold (20 cm) in the center of a serving plate. Add the shredded potatoes as the first layer, season with salt and pepper, and spread 1 tablespoon of mayonnaise evenly on top.
9/Add Herring, Onion, and Eggs: Layer the chopped herring, prepared onion, and two-thirds of the chopped eggs. Season again with salt and pepper, and spread another tablespoon of mayonnaise.
10/ Add Carrots and Beets: Add the shredded carrots and chopped beets as the next layer. Spread 1 tablespoon of mayonnaise on top.
11/ Finish with the Remaining Egg: Sprinkle the remaining chopped egg over the top as the final layer.
12/ Chill and Set: Refrigerate the salad for 1 to 2 hours to let the flavors meld together. Remove the mold just before serving and enjoy.
I first discovered Shuba Salad when I visited a Russian restaurant with Russian friends. They told me that this colorful layered salad is usually served as an appetizer (zakuski) and is a traditional dish for celebrations like Christmas and New Year.
Since I started making it at home, it has become my eldest daughter’s absolute favorite. In fact, she always requests this salad for her birthday 🎂 it’s become a little family tradition of ours.😊
Over time, I’ve found that it’s not just a festive dish. I often prepare it in the summer too, when we want something refreshing but satisfying.☀️ Packed with vegetables, it’s both healthy and hearty, perfect for any season.
———————————————————————————————-
🌟 Quick Tips for a Layered Salad Success🌟
⭐️ Add the Final Egg Topping Just Before Serving:For the best presentation, sprinkle the remaining chopped egg on top right before serving. This keeps the colors bright and the texture fresh.
⭐️ Use a Cake Mold for a Clean Look: We use a 20 cm round cake mold to shape the salad neatly, just like a beautiful layered cake. It helps create that eye-catching presentation!
⭐️ No Mold? No Problem!: Don’t have a cake mold? No worries—you can simply stack the layers in a deep plate or bowl. A Russian friend of mine says she always makes it this way at home!
⭐️ Substitute Options for Herring: Pickled herring in oil is commonly available in many European supermarkets, but it may be harder to find in some regions. If that’s the case, don’t worry—you can easily substitute it with canned tuna or cooked salmon. The result will still be delicious!
⭐️ Make It Ahead for Better Flavor: The longer it rests, the better it tastes! If you prepare the salad the night before, the flavors will blend beautifully by the next day. Just let it chill in the fridge overnight.
Founder of @Umami Sans Frontières
