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Smoked Salmon Salad - Shuba
I am so excited to share this Smoked Salmon Salad with you - our version of the classic Russian Shuba salad.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●knife
- ●casserole dish
- ●spatula
- ●grater
📝 Preparation Steps
1
How to make Smoked Salmon Salad (Shuba):
smoked salmon12 oz
2
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).
3
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).
carrots (4 medium)1 lb
4
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).
carrots (4 medium)1 lb
5
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).
6
How to Assemble Smoked Salmon Salad:
smoked salmon12 oz
7
Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.
smoked salmon12 oz
8
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.
9
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).
carrots (4 medium)1 lb
10
Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.
Nutrition Facts
calories
411 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
652 mg
protein Content
15 g
cholesterol Content
114 mg
carbohydrate Content
30 g
saturated Fat Content
4 g
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