Well, I was cautiously skeptical when I decided that my next recipe will be this herring salad recipe. Some people find it strange! It is purely associated with Russian cuisine. However, herring salad came to Slavonic cuisine from German and Scandinavian where herring is the key product. This salad is delicious in its own unique way; it is one of my favorites as it can be a separate meal, too.
There a lot of spins and variations on the recipe where you can change up and move layers between each other, add ingredients (instead or together with onion you can add grated sour apple) and substitute herring with other types of fish (smoked salmon will be a perfect fit). To make this salad lighter, try mixing mayo with Greek yogurt 50/50 (or use just yogurt instead of mayo).
Ingredients for “Shuba” Russian Beet Salad with Herring:
- 500 g pickled herring or herring in oil;
- 2 beets, boiled;
- 1 carrot, boiled;
- 2 potatoes, boiled;
- 2 eggs, boiled;
- 1 onion, finely chopped;
- 200 g mayonnaise;
- chopped fresh herbs to serve.
How to make layered salad with herring:
- You can preboil all the vegetables, cook them ahead of time and then combine all the ingredients into the salad whenever it is convenient for you. I usually boil potatoes together with carrots together and beets in a separate pot. This is the salad where ingredients are layered over each other and every layer is smeared with mayo.
- Potatoes is the first layer. Before peeling boiled potatoes, let them cool down first. Grate potatoes using coarse side of your grater. Cover the first layer with mayo.
The shape of the salad purely depends on you and serving plate or container in which you will store the salad. I used a large ring mold to make this salad.
- Second layer is herring cut into small pieces. If you bought the whole herring, divide it into fillets, peel them, get rid of bones and cut fillets into small cubes. Smear this layer with mayo.
- Cut onion the way you`d like it to be in you salad (thin and small slices in my case). You can also have it marinate for 10 minutes in vinegar + a pinch of salt and sugar. Add mayo over it.
- Peel cooled down carrot, grate it the same way as potatoes, and layer it over onion. Do not forget to cover with mayo again.
- Boil eggs until firm (at least 10 minutes after water boils); let them cool down. Separate yolks from whites. Grate whites over the layer of grated carrots using the same type of grater. Yolks we will use later. Smear the layer with mayo.
- The last layer of vegetables is grated beet. You have a choice to cover it with mayo or not.
If you do not know how to cook beets for the recipe, follow the link and you will have a detailed recipe with all the tricks for a tasty boiled beetroot.
- I decided to finish layers of this “shuba” salad with finely grated egg yolk to make this salad more vibrant. Leave it in the fridge for at least an hour for mayo to soak through all the layers.
- Before serving, add some leaves of fresh parsley. Enjoy your meal!
Please, do not skip this recipe, as it is for a special tasty salad where you use delicious herring as an ingredient. Pickled herring goes well with onion and boiled vegetables: potatoes, carrots and beets. Moreover, thanks to this amount of ingredients this salad is really nutritious. If you liked my spin on Classic Russian Herring under Fur Coat Salad recipe, share it with your friends!
Dressed Herring Salad Recipe
Ingredients
- 500 g pickled herring or herring in oil
- 2 beets boiled
- 1 carrot boiled
- 2 potatoes boiled
- 2 eggs boiled
- 1 onion finely chopped
- 200 g mayonnaise
- chopped fresh herbs to serve optional
Instructions
- You can preboil all the vegetables, cook them ahead of time and then combine all the ingredients into the salad whenever it is convenient for you. I usually boil potatoes together with carrots together and beets in a separate pot. This is the salad where ingredients are layered over each other and every layer is smeared with mayo.
- Potatoes is the first layer. Before peeling boiled potatoes, let them cool down first. Grate potatoes using coarse side of your grater. Cover the first layer with mayo.
- Second layer is herring cut into small pieces. If you bought the whole herring, divide it into fillets, peel them, get rid of bones and cut fillets into small cubes. Smear this layer with mayo.
- Cut onion the way you`d like it to be in you salad (thin and small slices in my case). You can also have it marinate for 10 minutes in vinegar + a pinch of salt and sugar. Add mayo over it.
- Peel cooled down carrot, grate it the same way as potatoes, and layer it over onion. Do not forget to cover with mayo again.
- Boil eggs until firm (at least 10 minutes after water boils); let them cool down. Separate yolks from whites. Grate whites over the layer of grated carrots using the same type of grater. Yolks we will use later. Smear the layer with mayo.
- The last layer of vegetables is grated beet. You have a choice to cover it with mayo or not.
- I decided to finish layers of this “shuba” salad with finely grated egg yolk to make this salad more vibrant. Leave it in the fridge for at least an hour for mayo to soak through all the layers.
- Before serving, add some leaves of fresh parsley. Enjoy your meal!
