Russian

Seledka pod shuboy

A classic Russian layered salad of salt-cured herring, grated vegetables, egg, and mayonnaise, chilled until the flavors settle together. The beet layer gives it its deep burgundy “fur coat” and gentle sweetness.

Ingredients

• Salt-cured herring fillet120 g
• Potato, unpeeled1 medium, about 150 g
• Beet, unpeeled1 small, about 150 g
• Carrot, unpeeled1 small, about 80 g
• Eggs2 large
• Yellow onion1/4 small, finely chopped
• Mayonnaise70 g
• Fine saltto taste
• Freshly ground black pepperto taste

Method

1. Boil the potato and carrot in their skins in lightly salted water until tender, about 20 to 25 minutes, then drain and cool completely.
2. Boil the beet separately in its skin until tender, about 35 to 45 minutes, then drain, cool completely, and peel.
3. Hard-boil the eggs for 10 minutes, cool in cold water, peel, and separate one yolk for garnish if desired.
4. If the herring is very salty, briefly rinse or soak it in cold water for 10 minutes, then pat dry and cut into small dice.
5. Peel the cooled potato, carrot, and beet, then grate each separately on the coarse side of a box grater.
6. Grate the eggs separately or finely chop them, keeping the reserved yolk aside for the top if using.
7. On a small flat serving plate or in two ring molds, spread the grated potato as the first layer and lightly season with black pepper.
8. Spread a thin layer of mayonnaise over the potato.
9. Scatter the diced herring evenly over the potato, then sprinkle the finely chopped onion over the herring.
10. Add the grated carrot in an even layer and spread with a little mayonnaise.
11. Add the grated egg layer and spread with a little mayonnaise.
12. Cover the salad with the grated beet, smoothing the sides and top into a neat dome or cylinder.
13. Spread the remaining mayonnaise thinly over the beet layer, then garnish with the reserved grated egg yolk.
14. Cover and refrigerate for at least 4 hours, preferably overnight, before serving chilled.

Common questions