Smoked Salmon Salad – Shuba (VIDEO)
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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.
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.
⬇ Print-Friendly Smoked Salmon Salad Recipe:
Smoked Salmon Salad - Shuba
- 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
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.
*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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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.
Read comments/reviewsAdd comment/review
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.
You’re welcome! I’m so happy you enjoyed it, Paige!
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
Aww, that’s the best! Thank you so much for sharing that with me, Terry! I’m all smiles
Made it this thanksgiving and so pleased with how it turned out !
Good to know that you loved it!
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
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!
Is there any reason the shredding vegetables could not be done with the shredding blade on a food processor?
Hi Joanna, that would work well unless the potatoes get overcooked, then they would need to be shredded by hand with a box grater.
Natasha,soon I will trying make ur version of shyba but I have question,I don’t see in recipe плавленный сырок ?thanks
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?
Best shuba I have ever tried and the only one I will ever make from now on!
That’s so great, Olga! Thank you for sharing this wonderful review with me!
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!
Hi Luda, we used a small yellow onion.
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!
I think that is a great mission, Karyn. I hope you will love every recipe that you are going to try!
Natasha, Can I use canned whole beets?
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.
I’ve always used canned beats and we squeeze the excess juice out before putting it on the salad. Works well.
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
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!
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
I’m so glad to hear it!
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.
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.
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.
Hi Merline, please see the first few paragraphs. thanks!
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.
Thank you so much for sharing that with us, Simona!!
Wow sounds amazing with smoked salmon! Have you tried shuba with vegenaise? My favorite of all of the Mayo!!!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
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?
Hi Valya, I haven’t tried that but that may work!
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?
Hi Kristina, absolutely! Boiled vegetables work great for this recipe.
HI!! I can’t wait to try it but I really don’t like beets. What can I substitute them with? Thanks!!
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.
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.
No problem Kari
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 🙂
Hi Kristina, absolutely! This is a great salad to make a day ahead, cover and keep refrigerated.
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 🙂
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!
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!
Hello Katya! That sounds delicious! I’m glad you’re enjoying the recipes! Thanks for following 🙂
Turned out great! And roasting the veggies was so much more delicious. Thanks.
My pleasure Nella! I’m glad you love the recipe! Thanks for sharing!
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 🙂
You’re welcome Larysa! I’m happy to hear how much you love the recipe! Thanks for sharing your great review!
Very delicious , love it.
I’m happy to hear that! Thanks for sharing Tanya! 🙂
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 .
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.
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!
Hello Svitlana! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
Hello u don’t fry the onions right?
Hi Kristina, that is correct. If you chop them very finely, you won’t even notice them there. 🙂
Thank you so much for reminding us about this staple. Will be making it this weekend! Love this!
My pleasure Marina! I hope you love it!
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 😜
Thank you Nata! I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review!
That looks very good. I’m planning on making it this weekend.
It’s delicious! Please let me know what you think Vicki!
Hey Natasha I made it today. You are so right it is so good.
Hello Vicki! I’m happy to hear that! Thanks for sharing!
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 🙂
Thanks Anastasia! I hope you love it! Please let me know what you think!
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
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. 🙂
No salt, pepper or other seasonings??
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.
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! 😁
That’s great to know! I guess mine would be salmon pod shuboy! 😉
Hmmm, smoked salmon… never thought of using that in place of herring for shuba! I most definitely will have to give this a try! 😄
This recipe is so delicious! Please let me know what you think Maria!