Shuba salad (Herring Under a Fur Coat) with apple has long been an essential part of the cultural code and the centerpiece of winter holiday feasts. It is believed that the prototype of this dish appeared in the early 20th century as a symbol of national unity, where each layer represented a different social class. In our version, the classic recipe is enhanced with a grated sweet-tart apple, which breaks up the dense texture of the root vegetables and brings a refined lightness to the flavor profile. The aroma of savory salted herring combined with sweet beets and creamy mayonnaise creates that sensory magic we all love about this dish. Proper ingredient preparation is the key to ensuring the salad turns out airy rather than heavy.
Finished Shuba salad with apple. The original ring presentation makes this familiar dish truly festive.
Ingredients
- 1 large lightly salted herring
- 1 onion
- 1 apple
- 4 boiled potatoes
- 2 hard-boiled chicken eggs
- 1 boiled beet
- 1 boiled carrot
- 200 g (7 oz) mayonnaise
- Fresh parsley
Instructions
Clean the herring: cut off the tail and head, trim the fins, remove the innards, peel off the skin, and separate the fillets from the spine. Rinse the fillets under cold water, pat them dry, and dice them finely, making sure to remove any visible small bones.
Dice the herring fillets finely, carefully removing any small bones.
Finely chop a small onion, mix it with the diced herring, and add a touch of mayonnaise. Use a sweet onion variety so its sharp bite doesn’t overpower the salad. You can also pour boiling water over the chopped onion and rinse it to remove any bitterness.
Mix the fish with sweet onion and mayonnaise to make the first layer juicy.
Grate the potatoes, boiled in their jackets (skins on), using a large-hole grater. Do the same with the carrots, beets, sweet-tart apple, and hard-boiled eggs. Once all the ingredients are prepped, you can assemble the salad. Pro tip: To quickly peel vegetables boiled in their skins, drain the boiling water and immediately plunge them into an ice bath. Make a small slit in the skin, and it will slip right off the potato like a stocking.
Grate the jacket-boiled potatoes using a large-hole grater to keep the layers airy.
Place a jar or glass in the center of a large plate. Take half of the grated potatoes and arrange them in a ring around the jar to form the bottom layer of the salad. The potatoes will absorb any juices, preventing the salad from becoming soggy. Make sure to spread mayonnaise over each subsequent layer, as it acts as a binder holding everything together.
Arrange the first layer of potatoes around a jar to create a beautiful ring shape.
Layer the herring and onion mixture over the potatoes. Gently press down to compact and level the surface.
Place a layer of herring over the potato base, leveling it out gently.
Spread a generous amount of mayonnaise over the herring to keep the grated eggs from tumbling off.
Sprinkle grated eggs over the fish. The mayonnaise will help the layer stay in place.
Carefully spread out a layer of the grated apple.
The sweet-tart apple gives the classic Shuba a special tanginess and freshness.
Top the apple with the sweet, bright orange carrots.
Next, spread out a layer of juicy boiled carrots.
Add the remaining grated potatoes over the carrots.
Cover the carrots with the remaining potatoes and spread mayonnaise over the top.
Finish the salad assembly with a layer of boiled beets. If desired, you can also coat the outer sides entirely with the beets.
Finish assembling the salad with a vibrant layer of boiled beets.
Carefully remove the jar. Generously coat the beet layer with thick mayonnaise and sprinkle with finely chopped fresh parsley. Let the Shuba salad rest in the refrigerator for a few hours so the layers can meld and soak up the flavors. You can even make it a day ahead; it only gets better. Just hold off on adding the herb garnish until right before serving so it doesn’t wilt and look sad.
Garnish the finished Shuba with mayonnaise patterns and fresh herbs before serving.
To make your Shuba salad with apple look truly spectacular on the table, try serving it in a ring shape as described in the recipe, or use individual culinary plating rings for portioned servings. Before bringing it to the table, you can garnish the top not just with parsley, but also with grated egg yolks or thin slices of green apple drizzled with lemon juice to prevent browning. This adds a pop of color and highlights its fresh, fruity profile.
Keep in mind that Shuba salad reveals its best flavors after resting in the refrigerator for 6 to 12 hours, so plan to prepare it the day before your celebration. If you have leftovers, store them in an airtight container for up to two days. The main secret to success is choosing high-quality, fatty herring and avoiding pressing the layers down too hard during assembly—this keeps the texture tender and melt-in-your-mouth.
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