All Ukrainians know herring salad under a fur Shuba, but today we will publish a recipe for a fur Shuba with salmon, more precisely with smoked salmon. This is our version of the classic Ukrainian salad, and it is delicious. The combination of flavors is unusual and excites your taste buds.
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Shuba means “fur coat”. And for many foreigners, this name is quite unfamiliar because what is the element of clothing here? Actually, a herring under a fur coat, this salad comes from the last century, around the 1960s. In those days, there was no access to a variety of vegetables, fruits and fresh salads, so various complex, multi-layered salads were popular in the Soviet Union: mimosa, olivier, vinaigrette, processed cheese with garlic.
This salad is usually made with herring, but I think it is much better with smoked salmon – both in taste and texture.
👩🍳 PRO TIP: Use only real mayonnaise from any major mayonnaise brand. I do not recommend using low-fat or vegan varieties. The substitutes just don’t have the same wow factor!
Ingredients for smoked salmon salad:
⬇ A detailed, step-by-step recipe for a fur coat with salmon and a photo are given below:
This salmon fur coat recipe does not require complicated ingredients or cooking techniques. All you need is:
- 350 gr. smoked salmon.
- 1 small onion, finely chopped.
- 4 medium (680 g) potatoes.
- 4 mediums (680 gr.) fresh beets.
- 4 medium (450 g) carrots.
- 4 large hard-boiled eggs.
- 240 – 360 gr. mayonnaise.
- Green onions for garnish.
Smoked salmon recipes
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Smoked salmon salad recipes
Today's recipe for the Shuba salad is with smoked salmon, but you can safely replace it with herring to prepare a classic salad.
Ingredients
- Smoked salmon – 350 gr. (12 oz), or herring fillet*
- Onion – 1 pc., finely chopped
- Potatoes – 680 gr., (4 medium)
- Beet – 680 gr., (4 medium)
- Carrot – 450 gr., (4 medium)
- Eggs – 4 pcs., (hard-boiled)
- Mayonnaise – 225 gr.**
- Green onion – 1 tbsp. l., chopped for garnish
Instructions
How to make smoked salmon salad (fur coat):
Prepare a large baking sheet with parchment paper, foil, or a lining. Preheat the oven to 190 ˚C.
Wash potatoes, carrots, and beets thoroughly before using them. To prevent the potato skin from bursting in the oven, pierce it with a fork. The potatoes and carrots should be placed on a lined baking sheet. The beets should be wrapped in aluminum foil and placed on a baking sheet with the closed side up. This will prevent the juice from leaking and burning.
During the time the vegetables are baking, hard-boil the eggs and peel them.
Roast the vegetables on the central rack at 190˚ C until they can be easily pierced with a fork. Carrots will be ready in 40–50 minutes, potatoes in about 60 minutes, and beets in about 60–90 minutes, depending on how big they are. Use the tongs to remove the carrots, the potatoes, and the beets. Immediately open the foil bags and allow the vegetables to cool to room temperature.
Whenever the vegetables are at room temperature and ready to eat, peel them with a small knife. Use gloves when peeling the beets to avoid turning your hands purple.
Place 350 grams of smoked salmon in a tin and then shred it with two forks.
Next, we will require an ordinary grater and a plastic spoon.
Grate the potatoes directly on top of the salmon using the large holes of a box grater. Distribute evenly. Top with finely chopped onions.
Use a spatula to spread the top (from 120 ml. to 180 ml. - 1/2 - 3/4 cup) with mayonnaise, or add mayonnaise to your taste.
You should spread the mayonnaise in an even layer.
Use the same grater to grind the beets on the mayonnaise and distribute them evenly.
Finally, you should chop the carrots on top of the beets.
The remaining 1/2 to 3/4 cup mayo should be spread over the top (3/4 cup per layer is often the best).
Use the smaller holes on the grater to evenly grate the hard-boiled eggs over the mayonnaise, then garnish with scallions, if desired.
It takes 6 to 12 hours for the lettuce to infuse.
Use the salad as an independent dish or serve it with the main dishes.
Bon appétit!
Notes
*You can replace salmon with herring fillets. Which fish to use in this recipe is up to you. Of course, we are more used to the classic recipe HERRING under a fur coat, but smoked salmon will not disappoint you.
**Use only real mayonnaise. I do not recommend low-fat or vegan varieties. Usually, it is better to use 180 ml. (3/4 cup) per layer for a richer and more flavorful salad.
Nutrition Information
Serving Size
8-10 servingsAmount Per Serving Calories 411Total Fat 25gSaturated Fat 4gCholesterol 114mgSodium 652mgCarbohydrates 30gFiber 5gSugar 10gProtein 15g
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