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

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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

4.96 from 24 votes
Author: Natasha of NatashasKitchen.com
I am so excited to share this Smoked Salmon Salad with you - our version of the classic Russian Shuba salad.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients 

Servings: 8 to 10 as a side dish
  • 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):

  • 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).
  • 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).
  • 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).
  • 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:

  • Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.
  • 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.
  • 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).
  • 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 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 Per Serving

411kcal Calories30g Carbs15g Protein25g Fat4g Saturated Fat114mg Cholesterol652mg Sodium944mg Potassium5g Fiber10g Sugar9695IU Vitamin A13.5mg Vitamin C66mg Calcium2.3mg Iron
Nutrition Facts
Smoked Salmon Salad - Shuba
Amount per Serving
Calories
411
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
114
mg
38
%
Sodium
 
652
mg
28
%
Potassium
 
944
mg
27
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
15
g
30
%
Vitamin A
 
9695
IU
194
%
Vitamin C
 
13.5
mg
16
%
Calcium
 
66
mg
7
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: Russian, Ukrainian
Keyword: shuba, Smoked Salmon Salad
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 411
Natasha's Kitchen Cookbook

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

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.

Read more posts by Natasha

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Comments

  • Lenchik
    November 21, 2023

    I love this salad with smoked salmon!!! Greatest idea ever because I don’t like herring! 😅 Would this also work with wild caught smoked salmon Natasha? Would it be just as good as the farm raised one?

    Reply

    • Natashas Kitchen
      November 21, 2023

      Hi Lenchik! I imagine it may! I hope you love it!

      Reply

      • Lenchik
        November 22, 2023

        It turned out AMAZING!!! So delicious! 👍🏼😋 your recipes are so yummy! 90% of what I cook is your recipes! I was a gifted your cook book for my birthday and I’ve been loving having it open and being used in my kitchen! Thank you!

        Reply

        • Natasha's Kitchen
          November 23, 2023

          Thank you! I’m glad you are enjoying my cookbook recipes, I appreciate your good feedback.

          Reply

  • Paige
    April 18, 2022

    This is probably the weirdest thing I have ever made but my husband is from the Ukraine and I try to incorporate meals from back home. That said, although strange, a really good blend of flavours, presents really well and is even better the next day. A little bit of work, but excellent. Thanks so much for the recipe, the instructions are always really clear and the recipes work out the way they are supposed to.

    Reply

    • Natashas Kitchen
      April 18, 2022

      You’re welcome! I’m so happy you enjoyed it, Paige!

      Reply

  • terry cooper
    January 21, 2022

    Hello Natasha Just browsing through your recipes. Like your amazing story. I have been married to my wife for 18 years. She came from Ukraine as well and I have been to eastern europe several times. This fish on a fur coat it one of my favorites and I started making it for my wife and she loves my version I use a layer potatoes then picked herring and a layer of sweet onion diced them mayo and beets repeat and then grated carrots and eggs on top with another light layer of mayo. Its about 5 inches thick when done. I enjoy cooking and cook 50 percent of meals now since she went to work so look forward to trying some of your recipes

    Reply

    • Natashas Kitchen
      January 21, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Terry! I’m all smiles

      Reply

  • Camilla
    November 26, 2021

    Made it this thanksgiving and so pleased with how it turned out !

    Reply

    • Natasha's Kitchen
      November 26, 2021

      Good to know that you loved it!

      Reply

  • Karen
    November 2, 2021

    I want to make this for my mother in laws birthday lunch. What should i pair it with to make a full lunch? Thanks! Karen

    Reply

    • Natashas Kitchen
      November 2, 2021

      Hi Karen, we love to serve this with our holiday meals like Thanksgiving, Christmas, and Easter! It’s a delicious side to any meat or potato dish!

      Reply

  • Joanna
    February 23, 2021

    Is there any reason the shredding vegetables could not be done with the shredding blade on a food processor?

    Reply

    • Natasha
      February 24, 2021

      Hi Joanna, that would work well unless the potatoes get overcooked, then they would need to be shredded by hand with a box grater.

      Reply

  • Katya
    December 29, 2020

    Natasha,soon I will trying make ur version of shyba but I have question,I don’t see in recipe плавленный сырок ?thanks

    Reply

    • Natasha
      December 29, 2020

      Hi Katya, I’ve never seen that kind of cheese put into shuba, maybe it’s a regional thing. It sounds interesting. How do you incorporate it?

      Reply

  • Olga B
    September 26, 2020

    Best shuba I have ever tried and the only one I will ever make from now on!

    Reply

    • Natashas Kitchen
      September 26, 2020

      That’s so great, Olga! Thank you for sharing this wonderful review with me!

      Reply

  • Luda
    September 25, 2020

    Hi Natasha, do you use yellow onion or white onion? White onion is not as overpowering, wanted to see if I would be better off using that instead. Thank you!

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Luda, we used a small yellow onion.

      Reply

  • Karyn
    April 30, 2020

    This looks really interesting. I’ve made it my mission not to duplicate any dinners throughout this time, so we are trying lots of new dishes!

    Love your videos and recipes!

    Reply

    • Natasha's Kitchen
      April 30, 2020

      I think that is a great mission, Karyn. I hope you will love every recipe that you are going to try!

      Reply

  • Michael Krulak
    March 13, 2020

    Natasha, Can I use canned whole beets?

    Thank you.

    Michael

    Reply

    • Natashas Kitchen
      March 13, 2020

      Hi Michael, I have tried that in the past and we prefer this method. The canned beats turn out too “runny” and end up making the salad sitting in a puddle of beat juice. I hope that helps but if you experiment I would love to know how you like that.

      Reply

      • Evelina
        April 24, 2020

        I’ve always used canned beats and we squeeze the excess juice out before putting it on the salad. Works well.

        Reply

  • Cathy
    December 2, 2019

    Hi Natasha,

    This was truly unique & delicious.
    I was really impressed with the results & taste. It’s a dish that looks like far more work has gone into making it than it has.
    I think I might use a glass Pyrex dish next time to see the Beautiful layers.
    It was a bit fiddley taking the skins off the Carrots but apart from that it’s just such a wholesome dish.
    Thankyou very much
    Cathy x

    Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Cathy! This is a staple in the Slavic community and is often served at Thanksgiving! I’m so glad you enjoyed it!

      Reply

      • Cathy
        December 3, 2019

        It was perfect! I would like to possibly tackle your Cabbage Rolls next,
        they look Delicious! I might try the Lazy ones first Lol x

        Reply

  • Paulette
    April 27, 2019

    I love your recipes; they always turn out so good. My question concerning the Shuba is do you serve this at room temperature or straight out of the refrigerator? I can’t wait to try it.

    Reply

    • Natasha
      April 27, 2019

      Hi Paulette, we love it chilled and served straight out of the refrigerator. If it is freshly assembled, it’s ok to serve right away but it’s usually chilled first.

      Reply

  • Merline May
    April 7, 2019

    Natasha, please, make a notice on your resipies about the real ingredients for the classic recipies. Other wise the foreignes who come to Russia expecting to eat the modulations what they have been presented of the russians expats abroad.

    Reply

  • Simona
    January 2, 2019

    I’ve done Shuba for Christmas. It is delicious. My friend told me to add pomegranate on top….it is mouth watering. Thanks for all your recipes, they are inspiration to me.

    Reply

    • Natashas Kitchen
      January 2, 2019

      Thank you so much for sharing that with us, Simona!!

      Reply

  • Marina
    December 20, 2018

    Wow sounds amazing with smoked salmon! Have you tried shuba with vegenaise? My favorite of all of the Mayo!!!

    Reply

    • Natashas Kitchen
      December 20, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

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