Shuba – Russian Fish Salad
Categories: Seafood, Salad, Rus, Russian, Ethnic, Euro, Main dish, Side dish
Yield: 6 servings
4 ea Pickled herring fillets in oil minced*
3 ea Potatoes
4 ea Carrots
3 ea Beets
1 ea Yellow onion minced
4 lea Hard-BOILed eggs minced
1 c Mayonnaise
1/2 c Sour cream
Black pepper to taste
6 tb Dill fresh & minced
*NOTE: you may use dalmon, whitefish or even tuna for this dish.
Boil potatoes, beets & carrots in the same pot for 1 hr. until tender.
Remove each vegetable as they become tender then continue cooking remeianing.
Peel then cool completely then shred carrots & beets.
Dice potatoes to 1/4″.
Place entire portion of potatoes onto bottom of your serving dish.
Pat into an even layer.
Spread 1/3 of mayonnaise on top to completely cover potatoes.
Put 1/2 of beets then half of carrots & half of onion along with all of fish plus 1/3 of mayonnaise on top.
Layer remaining onion & carrots along with all ochopped eggs.
Then season with black pepper, remaining mayo & remaining beets then pat down.
Refrigerate for 6-12 hrs. prior to serving.
Garnish with monced dill & more chopped hard-boiled eggs.
ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine, circa 1997