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Seledka pod shuboi
Seledka pod shuboi (селёдка под шубой): layered salad of herring under a 'fur coat' of potato, carrot, beetroot and mayonnaise
No New Year's Eve table in Russia is complete without this magenta-topped salad, made on the 31st of December and left overnight so the layers settle and turn soft and creamy. Salted herring sits at the bottom under onion, then potato, carrot, egg and finally grated beetroot, each coat spread with mayonnaise; the herring's salt seeps up through the vegetables. Herring here is cured, not cooked: use ready-salted fillets bought chilled from a good fishmonger or deli (made from previously frozen fish), keep everything in the fridge, and note it is not for pregnant women, young children or anyone with a weakened immune system. Use shop-bought mayonnaise, which is made with pasteurised egg. Where most people go wrong is grating the vegetables while warm, they turn to mush. Chef's tip: grate the beetroot last and squeeze it lightly so the top stays bright without bleeding everywhere.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz ready-salted herring fillets (bought chilled)finely diced
- 1 small onionvery finely chopped
- 3 waxy potatoesabout 400 g, scrubbed
- 2 carrotsscrubbed
- 2 raw beetrootabout 350 g, scrubbed
- 3 eggs
- ¼ tsp salt
- ⅛ oz fresh dill (optional)to garnish
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Method
0/7 doneStep 1: Boil the 2 raw beetroot in its skin for 45–50 minutes, until a knife slides in. In another pan boil the 3 waxy potatoes and 2 carrots for 20–25 minutes until tender.
50 minStep 2: Boil the 3 eggs for 10 minutes until hard, then cool in cold water.
10 minStep 3: Cool all the vegetables completely, then peel them. Coarsely grate the potatoes, carrots and beetroot into separate bowls, and grate the eggs finely.
15 minStep 4: Spread the diced 10 ½ oz ready-salted herring fillets (bought chilled) over the base of a 20 cm dish or salad ring and scatter the 1 small onion on top.
3 minStep 5: Add the layers in this order, pressing each lightly and spreading with a thin coat of 2 ¼ oz shop-bought mayonnaise: potato seasoned with the ¼ tsp salt, then carrot, then egg.
10 minStep 6: Squeeze the grated beetroot lightly, mix it with the remaining 6 ½ oz shop-bought mayonnaise and spread it over the top as the final 'fur coat', smoothing the sides.
5 minStep 7: Cover and refrigerate for at least 6 hours, ideally overnight, until it slices cleanly. Garnish with ⅛ oz fresh dill, serve cold and keep leftovers in the fridge for up to 2 days.
5 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 13 g
- Carbs
- 21 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does seledka pod shuboi take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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