Ah, Shuba Salad—what a delightful mess of colors and flavors! This isn’t your average salad; imagine a palette of earthy beets, creamy layers, and that smoky whisper of salmon—all coming together like a jazz ensemble on your taste buds. It’s perfect for special occasions or even just a Tuesday when you want to feel a bit fancy.
Steps
- Begin by boiling the beets in a pot of water for about an hour, or until they become tender when pierced with a knife. Once cooked, remove them from the water and let them cool to room temperature before peeling.
- In a different pot, cook the whole potatoes and carrots in boiling water for roughly 30 minutes, until they are tender but not mushy. Allow them to cool to room temperature and then peel them; for the carrots, make a slit down the length and peel around.
- Place the eggs in a pot of salted cold water and bring it to a boil. Once boiling, cover the pot, turn off the heat, and let them sit for 15 minutes. Cool the eggs to room temperature and then peel them.
- Break or chop the smoked salmon into quarter-sized pieces and distribute evenly over the bottom of a 13×9-inch casserole dish.
- Grate the potatoes using a cheese grater and layer them evenly over the salmon, followed by a layer of finely chopped onion.
- Spread ¾ cup of mayonnaise evenly over the layer of onions, ensuring it covers the entire surface.
- Grate the beets using the same cheese grater and layer them evenly over the mayonnaise, followed by a layer of grated carrots.
- Spread another ¾ cup of mayonnaise over the carrot layer, ensuring it is evenly distributed.
- Finally, using the smaller holes on the cheese grater, grate the eggs and spread them evenly over the top layer of mayonnaise to finish the salad.
Ingredients
- 1 pound of smoked salmon
- 1 small onion, finely diced
- 3 to 4 medium-sized potatoes
- 3 to 4 medium-sized beets, or alternatively, 2 cans of beets (no cooking required)
- 4 medium-sized carrots
- 4 eggs
- 1 1/2 cups mayonnaise (use 2 cups if utilizing a larger casserole dish)
Nutritional Values
Calories: 3684 kcal | Carbs: 144 g | Protein: 132 g | Fat: 288 g | Saturated Fat: 48 g | Cholesterol: 900 mg | Sodium: 6372 mg | Potassium: 5484 mg | Fiber: 36 g | Sugar: 36 g | Vitamin A: 42408 IU | Vitamin C: 108 mg | Calcium: 52 mg | Iron: 36 mg
FAQ
- What is Shuba with Salmon?
- Shuba with Salmon is a layered salad commonly enjoyed in Russian and Ukrainian cuisines. It traditionally features herring, but this version replaces it with smoked salmon for a unique twist.
- Can I prepare the vegetables in advance for Shuba with Salmon?
- Yes, you can cook the vegetables ahead of time. This makes the assembly process quicker when you’re ready to put the salad together.
- How do I cook the beets for the salad?
- To cook beets, place them in a pot of boiling water, ensuring they are fully submerged. Boil for about an hour or until they are tender when pierced with a knife. The cooking time can vary based on the size of the beets.
- Is it possible to use canned beets instead of fresh ones?
- Absolutely, you can use canned beets if you prefer to skip the cooking process. Canned beets are a convenient alternative and do not require any additional preparation.
- What is the best way to layer the ingredients in Shuba with Salmon?
- Start by placing chopped smoked salmon at the bottom of a casserole dish. Then layer grated potatoes, finely chopped onions, mayonnaise, grated beets, grated carrots, more mayonnaise, and finally, grated eggs on top.
Tips
- Prepare Ingredients in Advance: To save time on the day of assembly, consider cooking the root vegetables and eggs ahead of time. This allows them to cool completely, making them easier to handle and peel.
- Use Gloves for Beets: When handling cooked beets, wearing gloves can prevent staining your hands with beet juice, which can be quite difficult to remove.
- Grate Vegetables Uniformly: For a consistent texture and appearance in the salad, use a cheese grater to shred the vegetables evenly. This ensures that each layer of the Shuba has a similar thickness.
- Adjust Mayonnaise Quantity: Depending on the size of your casserole dish, you might need more or less mayonnaise. Adjust the quantity to ensure each layer is adequately covered, enhancing both the flavor and moisture of the salad.
Equipment
- Instant Pot – This is mentioned as a way to cook beets more quickly.
- Cheese Grater – Required for shredding potatoes, beets, carrots, and eggs for layering in the salad.
- 13×9 Casserole Dish – Used for assembling and serving the layered salad.
