Smoked Salmon Salad – Shuba (VIDEO)

This Smoked Salmon Salad is our version of the classic Russian Shuba. This salmon layer salad is unique and absolutely delicious. WOW your dinner guests! | natashaskitchen.com

I am so excited to share this Smoked Salmon Salad with you! This is our version of the classic Russian Shuba salad and it is completely delicious. The combination of flavors is unusual and will excite your taste buds.

Shuba means “fur coat.” I’m not sure if that was intended to sound regal but I just love all the fun and creative food names in Russian and Ukrainian cuisine.

This is a healthier version of the classic salmon layer salad because the vegetables are roasted instead of boiled so you don’t lose any nutrients or flavor with this method. Also, the color of each layer seems more vibrant with the roasting method.

Watch How to Make Smoked Salmon Salad (Shuba):


I get so excited when I see this salad show up at holiday parties especially during the winter time. Classically, Russian Shuba Salad is made with herring but I think it’s just way way better with smoked salmon – both in flavor and texture.

This Smoked Salmon Salad is our version of the classic Russian Shuba. This salmon layer salad is unique and absolutely delicious. WOW your dinner guests! | natashaskitchen.com

P.S. You can roast the vegetables days ahead, cover and refrigerate until ready to use, or prepare the entire salad a day ahead and refrigerate #WINNING!

Ingredients for Smoked Salmon Salad (Shuba):

12 oz smoked salmon
1 small onion, finely chopped
4 medium (1 1/2 lbs) russet potatoes
4 medium (1 1/2 lbs) fresh beets
4 medium (1 lb) carrots
4 large hardboiled eggs
1 to 1 1/2 cups real mayonnaise*
Chives or green onion, chopped for garnish

*Use real mayonnaise from any of the major mayo brands. I do not recommend miracle whip or vegan varieties. The substitutes just don’t have the same wow factor! Also, we typically use the full 1 1/2 cups mayo for a more moist and flavorful salad.

This Smoked Salmon Salad is our version of the classic Russian Shuba. This salmon layer salad is unique and absolutely delicious. WOW your dinner guests! | natashaskitchen.com

⬇️ Print-Friendly Smoked Salmon Salad Recipe:

Smoked Salmon Salad - Shuba

5.0 from 7 reviews
Prep time:
Cook time:
Total time:
I am so excited to share this Smoked Salmon Salad with you - our version of the classic Russian Shuba salad.
Author:
Skill Level: Easy/Medium
Cost To Make: $18-$20
Serving: 8 to 10 as a side dish

Ingredients

  • 12 oz smoked salmon
  • 1 small onion, finely chopped
  • 4 medium (1½ lbs) russet potatoes
  • 4 medium (1½ lbs) fresh beets
  • 4 medium (1 lb) carrots
  • 4 large hardboiled eggs
  • 1 to 1½ cups real mayonnaise*
  • Chives or green onion, chopped for garnish

Instructions

How to make Smoked Salmon Salad (Shuba):

  1. Preheat oven to 375˚F and line a large baking sheet (half sheet), with parchment paper, foil or silpat liner (foil is easiest to clean).
  2. Scrub potatoes, carrots and beets clean. Pierce potato skins all over with fork to prevent bursting in the oven. Arrange your potatoes and carrots on lined baking sheet. Wrap beats in heavy duty aluminum foil and place on a baking sheet seal-side-up (this prevents the juices from leaking and scorching onto the pan).
  3. Roast vegetables on center rack at 375˚F until easily pierced with a fork. Carrots will be done after 40-50 min, Potatoes at about 60 min and beets from 60 to 90 min depending on how large they are. Use tongs to remove the carrots, then potatoes then beats as they finish roasting. Open the foil packs and allow vegetables to cool to room temperature (refrigerate at this point if making ahead).
  4. Once veggies are at room temperature and ready to use, peel the skins with a small paring knife (use gloves when peeling beets so hands don't turn purple).

How to Assemble Smoked Salmon Salad:

  1. Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.
  2. Grate potatoes on the large holes of a box grater directly over the salmon and spread evenly. Sprinkle finely chopped onions over potatoes then use a spatula to spread the top with ½ cup to ¾ cup of mayonnaise, or add mayo to taste. We use the full ¾ cup for each layer for a more moist salad.
  3. Using the same grater, shred the beets (using gloves) over the mayo and spread beets evenly, then shred carrots over the beets. Spread the top with remaining ½ to ¾ cup mayonnaise (we typically do ¾ cup).
  4. Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.

Notes

*Use real mayonnaise from any of the major mayo brands. I don't recommend miracle whip or vegan varieties. We typically use the full 1½ cups mayo for a more moist and flavorful salad.
Make-Ahead Tip: You can roast the vegetables days ahead, cover and refrigerate until ready to use, or prepare the entire salad a day ahead and refrigerate.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Smoked Salmon Salad is our version of the classic Russian Shuba. This salmon layer salad is unique and absolutely delicious. WOW your dinner guests! | natashaskitchen.com

Q: Now I have to know, have YOU discovered Shuba? Have you tried it with smoked salmon??

Let me know if you have a favorite strange but wonderful food in the comments below.

This Smoked Salmon Salad is our version of the classic Russian Shuba. This salmon layer salad is unique and absolutely delicious. WOW your dinner guests! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Janet
    November 9, 2017

    I’ve done this salad yesterday, and omg its tasty! really enjoyed it. I do have one question though, why don’t peel the veg prior to roasting it, it took me a while to peel it after 🙂 Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Janet, if you prefer, you can peel the beets and carrots prior to roasting, but I find that they are a little juicier if you leave the skins on. It will still work either way. I’m so glad you enjoyed the recipe! Thank you for the great review! Reply

  • Katya B.
    November 6, 2017

    Hi Natasha! We make our shuba with silotka. I like it it gives a salty taste to it’s layer. I enjoy your recipes! May God Bless! Reply

    • Natasha's Kitchen
      November 6, 2017

      Hello Katya! That sounds delicious! I’m glad you’re enjoying the recipes! Thanks for following 🙂 Reply

  • Nella
    November 5, 2017

    Turned out great! And roasting the veggies was so much more delicious. Thanks. Reply

    • Natasha's Kitchen
      November 6, 2017

      My pleasure Nella! I’m glad you love the recipe! Thanks for sharing! Reply

  • Larysa P.
    November 3, 2017

    WOW. I loved it! It tastes much better then the original shuba with the hearings. It has so much flavour and you taste every layer. Very impressed. When I’m looking for what to cook, I always come to your website and choose something from here, it’s all very tasty. Thank you 🙂 Reply

    • Natasha's Kitchen
      November 4, 2017

      You’re welcome Larysa! I’m happy to hear how much you love the recipe! Thanks for sharing your great review! Reply

  • Tanya
    November 1, 2017

    Very delicious , love it. Reply

    • Natasha's Kitchen
      November 2, 2017

      I’m happy to hear that! Thanks for sharing Tanya! 🙂 Reply

  • Natasha
    October 16, 2017

    Hi Natasha, I love your website and all your recipes! I made this recipe yesterday, however, I feel like there is not enough mayo/salt to balance out the cohesiveness and saltiness of the Shuba. I used 1/2 cup of mayo for the two mayo layers. Probably needed another layer somewhere, or less vegetable proportions . Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Natasha, if your vegetables are larger, it would be better to go on the higher side of the mayo. I typically do 3/4 cup of mayo for each layer because we like it more moist. Reply

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