Smoked Salmon Salad – Shuba Recipe – Russian Special
I am so excited to share this Smoked Salmon Salad with you – our version of the classic Russian Shuba salad.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Smoked Salmon Salad Ingredients
- 12 oz smoked salmon
- 1 small onion, finely chopped
- 1 1/2 lbs russet potatoes, (4 medium)
- 1 1/2 lbs fresh beets, (4 medium)
- 1 lb carrots, (4 medium)
- 4 large hardboiled eggs
- 1 cup real mayonnaise*, (use 1 to 1 1/2 cups of mayo, or to taste*)
- 1 Tbsp green onion, chopped for garnish
How to make Smoked Salmon Salad (Shuba)
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).
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).
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).
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).
How to Assemble Smoked Salmon Salad:
Place 12 oz of smoked salmon into a 13×9 or 12×8 casserole dish and shred using 2 forks.
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.
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).
Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.
Recipe Notes:
- Use real mayonnaise from any of the major mayo brands. I don’t recommend miracle whip or vegan varieties. We typically use the full 1 1/2 cups mayo for a more moist and flavorful salad.
Make-Ahead Tip: You can roast the vegetables days ahead, cover and refrigerate until ready to use, or prepare the entire salad a day ahead and refrigerate. - Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Note: Don’t panic if your crust has cracks — you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
