📝 About This Recipe
Seledka pod Shuboy is the undisputed crown jewel of the Russian 'Zakuski' table, a vibrant layered salad that is as much a feast for the eyes as it is for the palate. This iconic dish features savory salted herring tucked beneath a 'fur coat' of grated root vegetables, crisp apples, and hard-boiled eggs, all bound by delicate layers of mayonnaise. Its striking magenta hue comes from a final crowning layer of earthy beets, creating a sophisticated balance of salty, sweet, and creamy flavors that has defined Soviet and Russian celebrations for generations.
🥗 Ingredients
The Foundation
- 400 grams Salted Herring Fillets (high-quality oil-packed or brined, finely diced)
- 1 medium Yellow Onion (very finely minced)
- 1 tablespoon Apple Cider Vinegar (for macerating the onions)
The Vegetable Layers
- 3 medium Potatoes (boiled in skins and cooled)
- 3 medium Carrots (boiled until tender and cooled)
- 2 large Beets (boiled or roasted until soft and cooled)
- 1 large Granny Smith Apple (peeled and cored)
The Binding and Topping
- 4 large Hard-boiled Eggs (peeled)
- 1.5 cups European Mayonnaise (preferably a rich, slightly tangy variety)
- to taste Salt and Black Pepper (use sparingly between layers)
- 1/2 bunch Fresh Dill (for garnish)
- 2 stalks Green Onions (finely sliced for garnish)
👨🍳 Instructions
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1
Boil the potatoes, carrots, and beets in their skins in separate pots (beets take longest, about 45-60 mins). Once fork-tender, drain and let them cool completely to room temperature. For best results, chill them in the fridge for 2 hours before peeling.
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2
Mince the yellow onion finely and place in a small bowl with the apple cider vinegar and a pinch of sugar. Let it sit for 15 minutes to take the 'bite' off the raw onion, then drain well.
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3
Dice the herring fillets into small, uniform 1/2-cm cubes. Ensure all tiny bones are removed. Spread the herring evenly across the bottom of a large glass deep-dish or a springform pan.
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4
Spread the macerated onions directly over the herring layer. This allows the onion juices to season the fish.
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5
Peel the chilled potatoes and grate them using the large holes of a box grater directly over the onions. Press down very lightly with a fork to level, but do not pack it tightly; we want the salad to stay airy.
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6
Apply a thin, even layer of mayonnaise over the potatoes. Use the back of a spoon to smooth it out. Add a tiny pinch of salt and pepper.
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7
Grate the carrots using the large holes of the grater and create the next layer. Follow with another thin coating of mayonnaise.
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8
Grate the Granny Smith apple over the carrots. The tartness of the apple cuts through the richness of the mayonnaise and fish perfectly.
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9
Separate the egg whites from the yolks. Grate the egg whites over the apple layer. Add a thin layer of mayonnaise.
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10
Peel the beets and grate them over the egg whites. This is the final thick layer. Ensure the beets cover the entire surface to give the dish its signature purple look.
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11
Spread a final, slightly thicker layer of mayonnaise over the beets until the surface is smooth and pinkish-purple.
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12
Finely grate the egg yolks over the top to create a 'mimosa' effect. Garnish the edges with fresh dill and sliced green onions.
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13
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting period is crucial for the flavors to meld and the layers to set.
💡 Chef's Tips
Always chill your boiled vegetables before grating; warm vegetables will turn into a mushy paste rather than distinct layers. Use a glass bowl to showcase the beautiful colorful layers of the salad. Don't over-salt the vegetable layers, as the herring itself is quite salty. If the mayonnaise is too thick, whisk it with a teaspoon of water or lemon juice to make it easier to spread without disturbing the vegetable layers. For a modern look, use a pastry ring to create individual tower portions for each guest.
🍽️ Serving Suggestions
Serve chilled alongside a shot of ice-cold premium Russian vodka. Pair with thick slices of toasted dark rye or Borodinsky bread. Include other zakuski like pickled mushrooms or sauerkraut on the table. This dish is a traditional centerpiece for New Year's Eve celebrations. Pairs surprisingly well with a crisp, dry sparkling wine or Champagne.