This Shuba recipe glides through generations for its tradition, diverse flavors and design. The salad is not frequently served in the typical household due to its time-consuming process. But when it is served, it shouts of special occasion as it is considered fancy and mostly reserved for holidays and special events, such as weddings.
Author: Valya at Valya's Taste of Home
1lb.454 g – wild smoked salmon
3large – russet potatoes
6large – eggs
2extra-large1lb. or 454 g – carrots
2extra-large2 lbs. or 1 kg – dark red beets
1cup232 g – Homemade mayonnaise
Wash potatoes well. Wash and cut carrots into smaller pieces. Place carrots and potatoes into a medium pot. Add water and 1 tbsp. (15 g) salt. Wash and cut off the top and the root of each beet. Cut each beat in half for faster cooking. Place beets into a separate medium pot; add water and 1 tbsp. (15 g) salt. Cook potatoes and carrots in boiling water for 25 minutes or until knife-tender. Cook beets in boiling water for 35 – 40 minutes or until knife-tender. Hard boil 6 eggs. Drain the water from each pot and transfer all cooked vegetables and hard boiled eggs onto a large plate to cool in refrigerator. (TIP: Refrigerate vegetables and eggs for at least 4 hours to make them much easier to grate.
Once vegetables and eggs are cooled, peel the potatoes, carrots, and beets. Peel and rinse eggs.
Dice salmon fish and spread it evenly over the bottom of a deep casserole dish. It may be assembled in any type or shape deep dish you desire.
Grate cooked potatoes and spread out evenly over salmon. Add ½ cup mayonnaise and spread out evenly over grated potatoes, gently pressing down with a spoon to pack it tightly.
Grate eggs and spread out over mayonnaise, grate carrots and spread in the same manner. (TIP: Packing down while spreading out vegetables and mayo will prevent shuba salad from falling apart when slicing.) Sprinkle with salt and pepper (to taste) over carrots.
Finally, grate beets and spread it out evenly over carrots in the same way. Sprinkle with salt and pepper (to taste) over beets. Add the second half cup of mayonnaise and spread out over the grated beets. The juice of the beets will bleed into the mayonnaise, coloring it that bright purple color we’re so fond of.
Refrigerate for at least 4 hours (to overnight) for salad to chill and firm up.
Slice the shuba salad into squares and serve.
Salmon Shuba (Layered Vegetable and Fish Salad) https://www.valyastasteofhome.com/salmon-shuba-layered-vegetable-and-fish-salad/