A piece of shuba with salmon on a white plate

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This Shuba with Salmon salad looks like one, hence the name. Shuba ( салат шуба) means fur coat. Originally this salad is made with herring. I know many people are turned off by the herring, while others love it.

The idea to use smoked salmon actually came from my sister Tanya, who I believe is not a fan of the herring either. It’s so much better than herring! It’s the most bizarre salad to those who haven’t seen it. My husbands co-workers tried it; “What is it?” asks one; “I don’t know, but it’s good!” You can make the veggies ahead of time and assemble when you’re good and ready.

P.s. You can even Cook Beets in the Instant Pot and it will be even faster.

Watch How to Make Smoked Salmon Salad (Shuba):

Ingredients for Shuba:

1 lb smoked salmon
1 small onion, finely chopped
3 to 4 medium potatoes
3 to 4 medium beets, (or use 2 cans beets which don’t require cooking)
4 medium carrots
4 eggs
1 1/2 cups real mayonnaise (2 cups if using a very large casserole).

How  Make Shuba with Salmon:

1. If you want to cook your own beets: In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this)

Shuba with Salmon

2. In a separate pot, boil whole potatoes and carrots 30 minutes, or until smooth when pierced with a knife. Don’t overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It’s easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot.

Shuba with Salmon-2

Shuba with Salmon-3

3. Place 4 eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, place the lid on, turn heat off and let the pot sit on the same  burner for 15 minutes. (Or you can throw them in with your potatoes and carrots and fish them out after 15 minutes. Let eggs cool to room temperature. Peel the eggs.

LAYERS OF SHUBA:

1. Break or chop the salmon into quarter size pieces place evenly in the bottom of a large 13×9 casserole dish.

Shuba with Salmon-6

2. Using a cheese grater, shred the potatoes evenly over the salmon & spread onion over potatoes.

Shuba with Salmon-7

3. Spread ¾ cup mayo evenly over the onions.

A layer placed in a bowl for shuba

4. Using the same cheese grater, shred the beets evenly over the mayo.

Shuba with Salmon-8

5. Then shred the carrots evenly over the beets.

Shuba with Salmon-9

6. Spread the remaining ¾ cup mayo over the carrots.

Shuba with Salmon-10

7. Using the smaller holes of the cheese grater, shred the eggs evenly over the mayo and you’re done.

Shuba with Salmon-11

Shuba with Salmon-12

Shuba with Salmon-4

Shuba with Salmon, a twist on Herring Salad

5 from 25 votes
Author: Natasha of NatashasKitchen.com
A piece of shuba with salmon on a white plate
Shuba is a layered salad popular in Russian and Ukrainian cuisine. Instead of herring, we love to use smoked salmon.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 12 people
  • 1 lb smoked salmon
  • 1 small onion, finely chopped
  • 3 to 4 medium potatoes
  • 3 to 4 medium beets, (or use 2 cans beets which don't require cooking)
  • 4 medium carrots
  • 4 eggs
  • 1 1/2 cups real mayonnaise, 2 cups if using a very large casserole

Instructions

  • If you want to cook your own beets: In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this).
  • In a separate pot, boil whole potatoes and carrots 30 minutes, or until smooth when pierced with a knife. Don't overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It's easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot.
  • Place eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, place the lid on, turn heat off and let the pot sit on the same burner for 15 minutes. (Or you can throw them in with your potatoes and carrots and fish them out after 15 minutes. Let eggs cool to room temperature. Peel the eggs.

LAYERS OF SHUBA:

  • Break or chop the salmon into quarter size pieces place evenly in the bottom of a large 13x9 casserole dish.
  • Using a cheese grater, shred the potatoes evenly over the salmon & spread onion over potatoes.
  • Spread ¾ cup mayo evenly over the onions.
  • Using the same cheese grater, shred the beets evenly over the mayo.
  • Then shred the carrots evenly over the beets and Spread the remaining ¾ cup mayo over the carrots.
  • Using the smaller holes of the cheese grater, shred the eggs evenly over the mayo and you're done.

Nutrition Per Serving

307kcal Calories12g Carbs11g Protein24g Fat4g Saturated Fat75mg Cholesterol531mg Sodium457mg Potassium3g Fiber3g Sugar3534IU Vitamin A9mg Vitamin C43mg Calcium3mg Iron
Nutrition Facts
Shuba with Salmon, a twist on Herring Salad
Amount per Serving
Calories
307
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
75
mg
25
%
Sodium
 
531
mg
23
%
Potassium
 
457
mg
13
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
3534
IU
71
%
Vitamin C
 
9
mg
11
%
Calcium
 
43
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: shuba
Skill Level: Easy
Cost to Make: $$
Calories: 307
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Terri I.
    November 14, 2023

    What a great dish! Something new, easy to prepare and outstanding flavors! Will be making this for a healthy meal even without company 😉

    Reply

    • Natashas Kitchen
      November 14, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Terri!

      Reply

  • Licia Grainger
    January 5, 2021

    Clearly the great minds think alike! My OH had the original version with herrings when we went to a Russian restaurant a couple of years ago, and while I am not a herring fan, I immediately thought this would be great with smoked salmon! I have made this several times already, although we are just two of us so I make a single portion version, which is much less choreographic, but it taste great all the same! Looking forward to an occasion when I can prepare a full version some time!

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hi Licia, thanks for sharing some good feedback with us. I appreciate that you always use this recipe when you make this salad.

      Reply

  • Robbi Luttinger
    November 25, 2020

    Hi Natasha. The first time I ate the Fur Coat Salad was when I went on vacation last summer to Moscow and Saint Petersburg. It was one of my favorite dishes! I do like herring. Sorry to hear you got an aversion to it.
    Sounds interesting with the salmon!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Sounds nice, Robbi. Yes, it is something different, I hope you can try this recipe soon! I would love to know how you liked it.

      Reply

  • Yael Fisher
    July 15, 2020

    Nice,very nice! And a quick dish.

    Reply

    • Natasha's Kitchen
      July 15, 2020

      Thank you!

      Reply

  • Rebecca
    June 29, 2020

    BEST SHUBA SALAD RECIPE OUT THERE! Beautiful pics & easy, clear instructions. Everyone I makes this for LOVES it!!! Thank you so much for sharing!!!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I’m so glad you enjoyed it Rebecca! Thank you for the wonderful review!

      Reply

  • Joseph
    September 27, 2019

    Ya never seem to not amaze me with some of your recipes. Now this one looks great and made my mouth water , the salmon smoked is that traditional ?? Im gonna smoke some next week and also do gravlax will make half and half , have ya made gravlax so expensive like smoked salmon thats why I make it at home gonna plant beets next week …

    Reply

    • Natashas Kitchen
      September 27, 2019

      I hope you enjoy this recipe, Joseph!

      Reply

      • Joseph
        September 28, 2019

        love new flavors ,taste ,will make next week for sure will buy the smoked salmon lox ,,,and make my gravlax and let you know.

        Reply

  • Inna
    January 18, 2019

    I was wondering if sweet onion can be used in this recipe ?

    Reply

    • Natashas Kitchen
      January 18, 2019

      I think that should work Inna!

      Reply

  • Katie03316
    November 21, 2018

    Oh smoked salmon sounds so delicious! We don’t like herring either we always used canned tuna lol. I think i need to try the salmon next time

    Reply

    • Natashas Kitchen
      November 21, 2018

      We love it with Salmon! I hope you get to try this soon!

      Reply

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