Preparation: 30-40 Minutes
Cooking: 40-50 Minutes
Servings: Serves 8
Author : Christina Hann Trefzger
Our friends invited us for Russian dinner and my eyes spotted on a beautiful dark red cake! I told them that it was the most beautiful dessert cake I’ve ever seen. They laughed at me, because it was not a dessert cake! It was an appetizer aka a very famous Russian salad: Shuba!
We tasted it and since then we had fallen in love in this salad!
Since then I’d been craving for this delicious, gorgeous, healthy salad. But I didn’t find any restaurants that serve Shuba. I even asked my Russian friend if her mum can make some for me. According to her it’s not easy to make Shuba. But hey guys, I’m telling you: IT IS VERY EASY to make!
In traditional recipes, cold herrings are used in making Shuba, but I want to try different fishes. This time I used smoked salmon. And it tasted even more flavorful. You get this smokey fishy taste in between sweetness, saltiness and with a hint of mayo.
4 hard boiled eggs
3 boiled/baked potatoes (medium size), peel off the skin
4 boiled/baked beetroots, peel off the skin
2 boiled/baked carrots, peel off the skin
1 package of smoked salmon (about 350gr)
100 gr mayo (you can use more of course!)
some green onions for garnishing
S+P to taste
Shred the smoked salmon with 2 forks. I used a casserole dish to put all the ingredients together. You can also use any round/square cake pans.
I shredded potatoes in the casserole dish first and put some salt and pepper. Then shredded the carrots, puts some salt, and pepper. Shredded some beetroots and put some salt, pepper and mayo. And then I put the smoked salmon. I like my salmon in the middle because it is salty. Then again beetroots, salt, pepper and mayo. At least the hard boiled eggs. You can either shred them or squash them with fork. Cut the green onions into small pieces and garnish it on top.
There you have it! Yum!