This Russian layered salad called Shuba is known colloquially as “herring under a fur coat” (because of the fur-like appearance of the shredded vegetables) and it is traditionally eaten on New Year’s Eve.
Prep Time
1 hour and 30 minutes
Method of preparing the Shuba:
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Boil carrots, potatoes and beets whole until tender. The carrots should take the least amount of time, then the potatoes and finally the beets at around an hour. Leave to cool with the hardboiled eggs in the refrigerator.
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Peel the vegetables and shred separately with a grater. Shred the eggs as well.
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In a casserole dish, spread about half of the potato at the bottom evenly, and place the herring over it.
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Mix onion with salt and pepper and spread over the herring evenly.
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Add a second layer of grated potatoes, cover it in mayonnaise and pack tightly.
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Over the potatoes, add a layer of grated hardboiled eggs and carrots.
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Add a final layer of grated beets to top the salad. Slather with mayonnaise. Cool for several hours before serving.
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