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Smoked Salmon Salad - Shuba

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.