Description
This Smoked Salmon Salad, also known as Shuba, is a vibrant layered dish featuring roasted root vegetables and smoked salmon, combined with creamy mayonnaise for a moist, flavorful experience. Perfect as a chilled appetizer or main dish, this Russian-inspired salad is both visually stunning and delicious, offering a balance of smoky, earthy, and rich flavors.
Ingredients
Salmon Layer
- 12 oz smoked salmon
Vegetable Layers
- 1 1/2 lbs russet potatoes (approximately 4 medium)
- 1 1/2 lbs fresh beets (approximately 4 medium)
- 1 lb carrots (approximately 4 medium)
- 1 small onion, finely chopped
Other Ingredients
- 4 large hardboiled eggs
- 1 to 1 1/2 cups mayonnaise (adjust to taste)
- 1 Tbsp green onion, chopped for garnish
Instructions
- Prepare for Roasting: Preheat your oven to 375˚F (190˚C) and line a large baking sheet with parchment paper, foil, or a silicone baking mat. Foil is recommended for easier cleanup.
- Prep Vegetables: Scrub potatoes, carrots, and beets thoroughly. Pierce potato skins all over with a fork to prevent bursting during roasting. Arrange potatoes and carrots directly on the lined baking sheet. Wrap beets tightly in heavy-duty aluminum foil, sealing package side up to avoid juice leakage onto the pan, then place on a baking sheet.
- Roast Vegetables: Place the baking sheets on the center rack of the oven. Roast carrots for about 40-50 minutes, potatoes for roughly 60 minutes, and beets for 60 to 90 minutes depending on size. The vegetables are done when they can be easily pierced with a fork.
- Cool and Peel Vegetables: Remove vegetables in order as they finish roasting using tongs — carrots first, then potatoes, and lastly beets. Allow the beets to cool before carefully peeling skins using a paring knife (wear gloves to prevent staining from beet juice). Peel potatoes and carrots as well once cooled.
- Prepare Salmon Layer: In a 13x9 or 12x8 casserole dish, shred the smoked salmon using two forks to create an even layer at the bottom of the dish.
- Add Potato Layer: Using the large holes of a box grater, grate the peeled potatoes directly over the salmon layer and spread evenly. Sprinkle the finely chopped onion evenly over the potatoes.
- First Mayo Layer: Spread 1/2 to 3/4 cup of mayonnaise over the potatoes and onions using a spatula, adjusting the amount depending on moisture preference.
- Add Beet and Carrot Layers: Shred the peeled beets with the large holes of the grater while wearing gloves, spreading them evenly over the mayo layer. Then shred the peeled carrots and spread them evenly over the beets.
- Second Mayo Layer: Spread the remaining 1/2 to 3/4 cup of mayonnaise evenly over the carrot layer.
- Top with Eggs and Garnish: Using the smaller holes of the box grater, shred the hardboiled eggs evenly over the top mayonnaise layer. Garnish with chopped green onions (chives) if desired.
Notes
- Wear gloves when handling and peeling beets to avoid staining your hands.
- The amount of mayonnaise can be adjusted to personal preference for moisture and creaminess.
- This salad is best served chilled; refrigerate for several hours or overnight to allow flavors to meld.
- If preparing ahead, cool roasted vegetables completely before assembling the salad and keep refrigerated.
- Using fresh root vegetables and quality smoked salmon will greatly enhance flavor.
