One thing I've learned making shuba is that texture really matters. I've tasted plenty where the herring was cut into huge chunks or the layers felt dry and crumbly. That's what pushed me to refine my own Herring Under Fur Coat salad until the layers came out creamy, even, and beautifully melded together. I use the same approach in my layered tuna salad, where balanced moisture and taste make all the difference.
For me, the magic is in the prep: the right shred size, the perfect moisture balance, and a layering order that keeps everything tender and cohesive. This is the version I make for every celebration (well, actually more often than that) because it comes out consistently good every single time.
In Russian, "shuba" means "a winter fur coat". This layered salad has the herring hidden in the middle. The top layers provide a cozy winter coat for the herring, giving the dish its unique name. In Russia (and Latvia, where I'm from), it's part of the festive New Year's Eve menu and is frequently served at birthday parties or other family gatherings.
Ingredients
The key ingredient in this dish is, of course, the herring. You'll need pickled herring, not oily varieties, for this salad. Also, it's essential to cut the fish finely enough to blend with other ingredients, so you don't end up with a large chunk of herring in your mouth (it's a no-no for me for sure, but tastes differ, you know).
The second primary ingredient is beets. For the traditional shuba salad, you'd typically use boiled beets, which yield a slightly milder flavor. However, I always use pickled beets, and I encourage you to try them too. They add more character to the dish, and the creamy mayo-based sauce balances it out perfectly.
The sauce is what brings all the ingredients together. In this salad, the sauce is made by combining mayo, sour cream, salt, and black pepper. When using boiled beets, I'd recommend adding a bit of mustard to the sauce to make it spicier.
⭐ BTW, did you know you can make your own mayonnaise in under 10 minutes? It's perfect for this salad, and I wouldn't swap it for anything else!
With the addition of potatoes, carrots, and onions, all nicely blended into the salad's overall composition, it's a beautiful way to add veggies to your family's menu without much effort.
Flexible Serving Options
What I love about this salad is that you can easily turn it from a regular weeknight dinner salad to a festive menu item by changing the serving method. Either serve it in one large bowl for everyone to share, or make individual servings.
I usually make one large batch and serve it in a clear dish to show off all the salad's colorful layers.
Step-By-Step Instructions
1. Boil eggs and veggies: Prepare potatoes, carrots, eggs, and beets (if you use boiled, not marinated, beets). Boil the vegetables with their skins on, then peel them after they're cooked and cooled.
2. Do the cutting and grating: Cut the herring into small pieces - we like it chopped finely, while others prefer larger chunks - choose whichever option suits you best. Grate the cooked beets, eggs, potatoes, and carrots. Chop the onion finely.
3. Prepare the dressing: Mix mayonnaise, sour cream, and a pinch of black pepper. Don't add salt at this step, since you'll add it while assembling the salad in the following steps.
4. Start assembling the salad: Take a salad bowl (a transparent one will work best), a cake-baking tin, or a high glass (a fluted champagne coupe will be a great choice), and start assembling the salad. The first layer will consist of grated potatoes to create a base that absorbs any liquid from the layers above. Season with salt and cover with a layer of the dressing.
2. Add a layer of grated carrots, season with salt, followed by the dressing and a layer of herring and onion.
3. Add grated egg on top and cover with the dressing.
4. Finish with grated (boiled or marinated) beets and fresh herbs (e.g., fresh dill, parsley, spring onions). Finally, season with salt to taste.
⭐ Style As You Like
You can mix and match the upper levels slightly depending on your desired final look. Either leave the grated egg on top for a more classic look, or use the method described earlier in the instructions, which looks beautiful in individual servings.
Layered Herring Under Fur Coat Salad
Ingredients
- 7 oz (200 g) mayonnaise
- 3.5 oz (100 g) sour cream
- 4.5 oz (130 g) pickled herring
- 9 oz (255 g) marinated, grated beets
- 3 boiled eggs
- ½ medium onion (or 1 small onion)
- 1 large carrot, boiled
- 2 medium potatoes, boiled
- a pinch of salt and black pepper
- fresh dill and spring onion for serving
Instructions
- Boil potatoes and carrots with their skin on and peel them after they're cooked and cooled down. Meanwhile, boil eggs separately.
- Cut the herring into small pieces. Grate eggs, potatoes, and carrots. Chop the onion finely.
- Prepare the dressing by mixing mayonnaise, sour cream, and a pinch of black pepper.
- Take a salad bowl (a clear one will work best), a cake-baking tin or a champagne coupe glass and start assembling the salad.Layer in the following order (from the bottom up):potatoes (+ season with salt)dressingcarrots (+ season with salt)dressingherring + oniondressingeggsbeets (+ season with salt)dill and spring onion
Video
Notes
- Salt is not added to the dressing since it'll be added when assembling the salad.
- Use boiled beets instead of pickled ones for a milder taste.
Disclaimer: This label was generated using an online calculator and might not be 100% accurate.
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