Shuba salad layer order so its not watery?

Question

hey everyone

so i wanna make shuba salad (the herring under a fur coat one). i seen a few recipes online and the layers are all in a different order. my friend said their's always gets super watery and the bottom is like a soup lol 😂

i want mine to be nice and soaked through but not soggy you know? like all the flavors mix but its still firm when you serve it. whats the secret?

whats the best order for the layers? does the potato go on the bottom to soak up juice? or the herring? and do you put onion with the herring or seperate? its so confusing any tips would be great thanks!

Answer 1

The potato layer goes on the very bottom eh. It's like a sponge for the oil from the herring and any other juices. I always pat my herring fillets real dry with paper towel before chopping them up. Another tip is to make sure your cooked vegetables are totally cold. I put mine in the fridge for an hour after boiling before I even think about grating them. That keeps it from getting weepy.

Answer 2

hey, my grandma makes this all the time. she said the key is to put potato first to soak up all the liquid from the fish. you should also pat the herring dry with a paper towel before you put it on, that helps a lot. for the beets, she grates them and then squeezes out a bunch of the juice in a strainer so it doesn't bleed everywhere and make it soggy. it's always pretty firm when she does it that way. gl :)

Answer 3

The most effective way to prevent a watery result is to start with a layer of potato. The starch in the potato is excellent for absorbing excess moisture from the herring and the dressing. I made the mistake of putting the herring directly on the plate once, and the bottom was soaked, which was a real shame and a waste of food. I also recommend patting the herring dry with a paper towel and mixing the finely diced onion directly with it before layering.

Answer 4

Potato first!!! It absorbs all the liquid... Then herring + onion (mixed and finely chopped). You MUST pat the herring dry with a paper towel first!!! Then carrots... beets... eggs. Easy! Let it chill a few hours. No soup!

Answer 5

potato is always first layer... it drinks the water... then fish with onian... but most important is you must squize the beet root!!! get all the jooce out with your hands before you put on top... or it will be like soup yes...

Answer 6

The secret is dry ingredients. Pat the herring dry with a paper towel. Make sure all boiled vegetables are completely cold before grating. I put potato on the bottom to absorb any moisture. Works every time.

Answer 7

Potato on the bottom for sure. It soaks up any liquid. Also make sure you pat the herring dry with a kitchen towel before you chop it up. That's the main cause of the wateriness.

Answer 8

People overcomplicate things now. The proper way is to put a layer of grated potato on the bottom. It is the foundation. It absorbs the oil from the herring. Anything else is just asking for a soggy mess. This is how it has always been done.