This Russian and Ukrainian Shuba Salad, also known as 'fur coat salad', is a traditional dish that's a staple at special occasion celebrations. Its beautiful, vibrant layers of salmon, potatoes, carrots, beets, and eggs make it a perfect centerpiece for any special occasion.
Although shuba salad is usually made with herring, you need to try this salmon version. Smoked salmon, potatoes, and fresh veggies will give you the perfect flavors and textures. Trust me, it’s the best shuba salad recipe.
If you enjoy this Shuba salad recipe, you'll love my take on the classic Olivier salad, a dish that's a staple at any Russian gathering. You might also enjoy my recipe for a herring shuba salad, another traditional dish that's always a hit at New Year's and Christmas celebrations.
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Despite its elegant appearance, this Shuba salad recipe is surprisingly easy to make. With a bit of prep, you'll have a stunning dish ready to impress your guests.
- Classic Flavors: This recipe stays true to the classic Shuba salad flavors that everyone loves. Although we use salmon instead of herring, you’ll love the classic flavors.
- Beautiful Presentation: This Shuba salad is a showstopper. Its beautiful, vibrant layers make it the perfect centerpiece for your table.
- Family Favorite: Once you try this recipe, it's guaranteed to become a family favorite. It's just that good!
Key Ingredients
All you need are some simple pantry staple ingredients to make this Shuba salad recipe at home. Let's look at them in more detail:
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
- Wild Smoked Salmon: This ingredient adds a rich, smoky flavor that really sets this dish apart. It's perfect for a special Russian New Year or Christmas meal.
- Russet Potatoes: Potatoes add a hearty base to this layered salad, providing a comforting texture that contrasts beautifully with the other ingredients.
- Eggs: Eggs add a creamy, rich texture to this Shuba salad recipe, and their yellow color provides a striking contrast to the beets.
- Carrots: Carrots bring a sweet, earthy flavor and a vibrant orange color to this Russian Shuba salad, adding to its visual appeal and complexity of flavor.
- Dark Red Beets: These are the star of our Shuba salad recipe, providing a sweet, earthy flavor and a stunning deep red color. When grated and layered, they add a beautiful, jewel-like quality to the salad.
- Homemade Mayonnaise: This will be used to bind the ingredients together and add a creamy, tangy flavor to the salad.
How to Make Shuba Salad (Fur Coat Salad)
Making this incredible Shuba salad is easier than you think. Here's how to make them at home step by step:
For a full list of ingredients and instructions, see the recipe card below.
Cooking the Vegetables and Eggs
Prepare the Vegetables: First, make sure to wash the vegetables well. Cut the carrots into smaller pieces.
Cook the Vegetables: Place the carrots and potatoes into a medium pot. Add water and 1 tbsp. salt. In a separate pot, place the beets, add water and 1 tbsp. salt.
Cook Until Tender: Boil the potatoes and carrots for 25 minutes or until they are knife-tender. Boil the beets for 35 – 40 minutes or until they are knife-tender.
Hard Boil the Eggs: While the vegetables are cooking, hard boil 6 eggs.
Drain and Cool: Once everything is cooked, drain the water from each pot. Transfer the cooked vegetables and the hard-boiled eggs onto a large plate and place them in the refrigerator to cool. Cooling them for at least 4 hours will make them much easier to grate.
Peel and Rinse: Once the vegetables and eggs are cooled, peel the potatoes, carrots, and beets, and rinse the eggs.
Assembling the Salad
Prepare the Salmon: Start by dicing the salmon and spreading it evenly over the bottom of a deep casserole dish. You can use any type or shape of deep dish you desire.
Add the Potatoes: Grate cooked potatoes and spread out evenly over the salmon. Then, add ½ cup mayonnaise and spread out evenly over grated potatoes, gently pressing down with a spoon to pack it tightly.
Add the Eggs: Grate eggs and spread out over mayonnaise, grate carrots and spread in the same manner.
Garnish: Finally, grate beets and spread it out evenly over carrots in the same way. Sprinkle salt and pepper (to taste) over beets. Add the second half cup of mayonnaise and spread out over the grated beets.
Refrigerate and Serve: Make sure to refrigerate for at least 4 hours (to overnight) for the salad to chill and firm up. Slice the Shuba salad into squares and serve.
Tips for Making the Best Shuba Salad
- Get the Layer Order Right: When making Shuba salad, always remember to get the layer order right. Start with a layer of wild smoked salmon, followed by layers of grated potatoes, eggs, carrots, and beets.
- Press Down Each Layer: While assembling your Shuba salad, make sure to press down each layer firmly. This will prevent the salad from falling apart when you slice it.
- Use Homemade Mayonnaise: For the best flavor, use homemade mayonnaise in your shuba salad recipe. The rich, creamy texture of homemade mayonnaise enhances the overall flavor of the salad. However, if you're in a rush, you can use store-bought mayonnaise as well.
- Chill the Salad Thoroughly: After assembling the salad, refrigerate it for at least 4 hours or overnight. This will allow the flavors to meld together and the salad to firm up, making it easier to slice and serve.
Serving Suggestions
- For a hearty Russian dinner, pair with kotlety, a type of Russian meatball, and pelmenis, which are Russian dumplings. The rich and creamy texture of Shuba salad complements the savory flavors of the meatballs and dumplings perfectly.
- Want a light and refreshing lunch? Serve this Shuba salad with a side of crisp, green salad. The contrast of the vibrant, layered beet salad with the fresh greens makes for a delicious and healthy meal.
- This Shuba salad also makes a great appetizer for a dinner party. You can slice it into bite-sized squares and serve it on a platter with toothpicks for a convenient, no-fuss appetizer that will impress your guests.
Recipe Variation Ideas
This delicious Shuba salad recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
- Herring: For a more traditional Russian flavor, you can substitute the wild smoked salmon with herring filets.
- Tuna: If you're not a fan of the strong flavor of herring or salmon, you can use tuna as a milder alternative. The tuna will still provide a good dose of protein and a nice, savory flavor that contrasts well with the sweetness of the beets.
- Garnish: You can also add a special garnish to your shuba salad to give it a festive touch for holidays like Christmas or New Year. Try sprinkling some dill or chives on top of the salad before serving. This will add a refreshing herbal note to the rich and layered salad.
Frequently Asked Questions
Shuba Salad, also known as Herring under a Fur Coat Salad, is a traditional layered salad from Russia and Ukraine. It is made with layers of vegetables such as potatoes, carrots, and beets, along with fish and mayonnaise.
Russet potatoes are the best choice for Shuba salad. They have a nice, starchy texture that holds up well in the layers of the salad. Plus, their mild flavor doesn't overpower the other ingredients.
Yes, you can use store-bought mayonnaise if you don't have homemade on hand. However, homemade mayonnaise does add a special touch to the salad. If you have the time, it's worth making your own.
You can test the vegetables by inserting a knife into them. If the knife goes in easily and the vegetable feels soft, it's knife-tender and ready to be removed from the heat.
Pressing down each layer firmly while assembling the Shuba Salad prevents the salad from falling apart when you slice it. It helps the layers to stick together, making the salad easier to slice and serve.
If your Shuba salad falls apart when slicing, it's likely that the layers weren't packed down firmly enough. To prevent this, make sure to press down each layer with a spoon as you add it to the dish. This will help the layers stick together and the salad will hold its shape when sliced.
How to Store Leftovers
- Storing: After enjoying this delicious shuba salad, you can store any leftovers in the refrigerator. Simply cover the salad with plastic wrap or place it in an airtight tupperware container. It will keep well for up to 3 days.
- Freezing: Unfortunately, due to the high water content in the vegetables, freezing Shuba salad is not recommended. The texture of the vegetables will become mushy and the overall quality of the salad will be compromised.
Similar Recipes You'll Love
- Ukrainian Herring Shuba Salad (Layered Veggie + Fish Salad)
- The Best Classic and Traditional Potato Salad Recipe
- The Perfect Beet Salad (Easy Ukrainian Red Beet Salad)
Recipe Card
Salmon Shuba Salad (Fur Coat Salad)
Ingredients
For the Salmon Shuba Salad
- 1 lb. wild smoked salmon
- 3 large russet potatoes
- 6 large eggs
- 2 large carrots
- 2 large dark red beets
- 1 cup homemade mayonnaise
Instructions
How to Make Shuba Salad (Fur Coat Salad)
- Prepare the Vegetables: First, make sure to wash the vegetables well. Cut the carrots into smaller pieces.
- Cook the Vegetables: Place the carrots and potatoes into a medium pot. Add water and 1 tbsp. salt. In a separate pot, place the beets, add water and 1 tbsp. salt.
- Cook Until Tender: Boil the potatoes and carrots for 25 minutes or until they are knife-tender. Boil the beets for 35 – 40 minutes or until they are knife-tender.
- Hard Boil the Eggs: While the vegetables are cooking, hard boil 6 eggs.
- Drain and Cool: Once everything is cooked, drain the water from each pot. Transfer the cooked vegetables and the hard-boiled eggs onto a large plate and place them in the refrigerator to cool. Cooling them for at least 4 hours will make them much easier to grate.
- Peel and Rinse: Once the vegetables and eggs are cooled, peel the potatoes, carrots, and beets, and rinse the eggs.
Assembling the Salad
- Prepare the Salmon: Start by dicing the salmon and spreading it evenly over the bottom of a deep casserole dish. You can use any type or shape of deep dish you desire.
- Add the Potatoes: Grate cooked potatoes and spread out evenly over the salmon. Then, add ½ cup mayonnaise and spread out evenly over grated potatoes, gently pressing down with a spoon to pack it tightly.
- Add the Eggs: Grate eggs and spread out over mayonnaise, grate carrots and spread in the same manner.
- Garnish: Finally, grate beets and spread it out evenly over carrots in the same way. Sprinkle salt and pepper (to taste) over beets. Add the second half cup of mayonnaise and spread out over the grated beets.
- Refrigerate and Serve: Make sure to refrigerate for at least 4 hours (to overnight) for the salad to chill and firm up. Slice the Shuba salad into squares and serve.
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This recipe was originally posted on December 6, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Lee Ties says
Hi Valya
My husband worked in Russia and a Cossack gave us the Shuba recipe.
But I will definitely do your salmon version,,,,,,sounds YUMMO!
Best
Lee
Valya's Taste of Home says
I'm sure you will like it. Thank you for sharing your story.
Andrey says
Some people finish their shubas with the chopped eggs on top. It s your choice! It s a beautiful salad when sliced and served. Garnish with parsley or dill.
valya'stasteofhome.com says
Yes, that's another way of garnishing shuba. Thank you!
Alina says
Looks so beautiful and delish! thx for the recipe 🙂
valya'stasteofhome.com says
Thank you!
Victoria says
I have not tried shuba with salmon fish. Will make it for Christmas. Thank you for the idea.
valya'stasteofhome.com says
I like Shuba with salmon fish only. Give it a try and let me know which kind you like best. Thank you for your comment Victoria. Have a blessed Christmas!