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Shuba (Dressed Herring Salad)

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Cold, layered, and built to rest, this shuba (dressed herring salad ) brings salty herring, sweet beets, tender potatoes, and a creamy finish into one sliceable dish.
Prep Time 40 minutes
Servings 6

Ingredients

  • 3 small beets about 450 g, boiled until tender, peeled
  • 3 medium potatoes about 500 g, boiled, peeled
  • 1 medium carrot boiled, peeled
  • 3 eggs hard-boiled and peeled
  • 3 salted herring fillets about 200–250 g, diced small
  • 1 small white or yellow onion finely diced
  • ¾ –1 cup 180–240 g mayonnaise, to taste
  • Freshly ground black pepper optional
  • Green onion garnish
  • 1 sour apple grated

Instructions

  • Boil the beets, potatoes, and carrot separately until tender, then cool and peel.
  • Hard-boil the eggs, then cool and peel.
  • Grate the potatoes, carrot, eggs, and beets on the coarse side of a box grater, keeping each separate.
  • Spread the herring in an even layer in a serving dish and cover lightly with mayonnaise.
  • Add the onion in an even layer and spread over a thin layer of mayonnaise.
  • Layer over the potatoes, press lightly to level, and spread with a thin layer of mayonnaise.
  • Add the carrot, then a light layer of mayonnaise.
  • Add the eggs, then another thin layer of mayonnaise.
  • Finish with the beets and spread a final thin layer of mayonnaise over the top.
  • Cover and chill for at least 4 hours, or overnight, before slicing and serving.