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 from 9 votes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
I am so excited to share this Smoked Salmon Salad with you - our version of the classic Russian Shuba salad.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $18-$20
Calories: 411 kcal
Servings: 8 to 10 as a side dish

Ingredients

  • 12 oz smoked salmon
  • 1 small onion finely chopped
  • 1 1/2 lbs russet potatoes (4 medium)
  • 1 1/2 lbs fresh beets (4 medium)
  • 1 lb carrots (4 medium)
  • 4 large hardboiled eggs
  • 1 cup real mayonnaise* (use 1 to 1 1/2 cups of mayo, or to taste*)
  • 1 Tbsp 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 1/2 cup to 3/4 cup of mayonnaise, or add mayo to taste. We use the full 3/4 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 1/2 to 3/4 cup mayonnaise (we typically do 3/4 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.

Recipe 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 1 1/2 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.

Nutrition Facts
Smoked Salmon Salad - Shuba
Amount Per Serving
Calories 411 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 114mg 38%
Sodium 652mg 27%
Potassium 944mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 10g
Protein 15g 30%
Vitamin A 193.9%
Vitamin C 16.4%
Calcium 6.6%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Valya
    December 15, 2018

    Hi Natasha, I was wondering if I can boil some vegetables and oven the rest? I need the stove at the same time as they boil. Would the veggies taste the same? Or would it affect the salad? Reply

    • Natashas Kitchen
      December 16, 2018

      Hi Valya, I haven’t tried that but that may work! Reply

  • Kristina
    November 21, 2018

    I love Shuba! Can I make this with boiled vegetables instead? That’s how we have always made it so I’m wondering if I can stick with boiling for this recipe? Reply

    • Natasha
      November 21, 2018

      Hi Kristina, absolutely! Boiled vegetables work great for this recipe. Reply

  • Kari Brauer
    July 29, 2018

    HI!! I can’t wait to try it but I really don’t like beets. What can I substitute them with? Thanks!! Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Kari! Beets are one of the main ingredients of this dish. If you have to do without it I just don’t think it would be the same. I can’t think of a good substitution except omitting it all together. Reply

      • Kari Brauer
        July 31, 2018

        Ok, thank you. I think I can handle it if adds something to the recipe. I would hate to omit something that’s a key ingredient. Reply

        • Natashas Kitchen
          July 31, 2018

          No problem Kari Reply

  • Kristina
    December 12, 2017

    Love all your recipes;) been making a lot of delicious dishes from your website! I wanna make this salad for Christmas, do you think it’ll be okey if I make salad evening prior to our dinner and refrigerate over night? Thank you dear 🙂 Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Kristina, absolutely! This is a great salad to make a day ahead, cover and keep refrigerated. Reply

  • 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

  • Svitlana
    October 14, 2017

    Natasha, this is just great! Thanks for this idea. I cannot stand herring and for that reason never get shuba, but love smoked salmon. I added 1/2 of red and 1/4 of green apple together with onions. Had an old movie evening and your shuba was an absolute win. Thank you! Reply

    • Natasha's Kitchen
      October 15, 2017

      Hello Svitlana! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Kristina
    October 14, 2017

    Hello u don’t fry the onions right? Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Kristina, that is correct. If you chop them very finely, you won’t even notice them there. 🙂 Reply

  • Marina
    October 12, 2017

    Thank you so much for reminding us about this staple. Will be making it this weekend! Love this! Reply

    • Natasha's Kitchen
      October 12, 2017

      My pleasure Marina! I hope you love it! Reply

  • Nata Kalashnik
    October 11, 2017

    Natasha, you have done it again. You’ve posted a recipe that is sooo easy and sooo good!! Thank you thank you thank you! As soon as I saw your Shuba post I knew I had to make it Immediately. It was gone by the following morning 😜 Reply

    • Natasha's Kitchen
      October 11, 2017

      Thank you Nata! I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review! Reply

  • Vicki
    October 11, 2017

    That looks very good. I’m planning on making it this weekend. Reply

    • Natasha's Kitchen
      October 11, 2017

      It’s delicious! Please let me know what you think Vicki! Reply

      • Vicki
        October 16, 2017

        Hey Natasha I made it today. You are so right it is so good. Reply

        • Natasha's Kitchen
          October 16, 2017

          Hello Vicki! I’m happy to hear that! Thanks for sharing! Reply

  • Anastasia
    October 9, 2017

    This looks great! My family loves shuba, but I’m not a herring fan, so this sounds like a must-try. It always makes me happy to see your takes on traditional recipes 🙂 Reply

    • Natasha's Kitchen
      October 9, 2017

      Thanks Anastasia! I hope you love it! Please let me know what you think! Reply

  • Laura
    October 7, 2017

    I love the idea of roasting the vegetables! Looks amazing but is there a way of roasting the vegetables without the aluminum? It’s really bad if aluminum foil touches the food Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Laura, keep in mind that with this recipe there isn’t that concern since the foil is touching the skins of the vegetables and the skins are removed and discarded after baking. 🙂  Reply

  • Diana
    October 6, 2017

    No salt, pepper or other seasonings?? Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Diana, the mayo covers all of that and there is no need for additional seasoning 🙂 The beets are sweet and the salmon is salty and smoky and there is plenty of natural flavor without needing anything else. Reply

  • Olya
    October 6, 2017

    Natasha the actual name is “селёдка под шубой” but over the years it turned into just “шуба” 😊 типа short version lol. But anyways, we make our shuba with same salmon as you! Its my fav salad! 😁 Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      That’s great to know! I guess mine would be salmon pod shuboy! 😉 Reply

  • Maria
    October 6, 2017

    Hmmm, smoked salmon… never thought of using that in place of herring for shuba! I most definitely will have to give this a try! 😄 Reply

    • Natasha's Kitchen
      October 6, 2017

      This recipe is so delicious! Please let me know what you think Maria! Reply

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