This Russian and Ukrainian shuba salad, also known as 'fur coat salad' is delicious, traditional, and perfect for special occasions.
Course Salad
Cuisine Ukrainian
Keyword Shuba Salad
Prep Time 1 hourhour30 minutesminutes
Cook Time 30 minutesminutes
2 hourshours
Total Time 4 hourshours
Servings 12
Author Valya's Taste of Home
Ingredients
For the Salmon Shuba Salad
1lb.wild smoked salmon
3large russet potatoes
6large eggs
2large carrots
2large dark red beets
1cuphomemade 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.