Recipe by: Evgenia Kalacheva

Source: Family recipe

Serves: 8

Ingredients (Salted Salmon)

  • 300 g skinless and boneless 1 salmon or herring fillet  (note herring is more authentic in Russia)
  • 4 Tbsp coarse sea salt
  • 10-15 balls black peppercorns
  • 300 ml water
  • 2-3 Tbsp vegetable oil
  • 1 onion (red or white), sliced into rings (optional)

Ingredients (Salad)

  • 4 medium potatoes
  • 2 medium carrots
  • 2 large beetroots
  • 250 ml (1 cup) sour cream or crėme fraîche
  • 1-2 garlic cloves, crushed
  • 1 pinch freshly ground black pepper
  • 1 onion (red or onion), finely chopped
  • 1 spring onion, snipped, for decoration (optional)

Instructions (Salted Salmon)

  • Cut the salmon into small cubes.
  • Boil the water and add the salt. Stir to dissolve, then allow it to cool to room temperature.
  • Place the fish into the salted water for 7 minutes.
  • Remove the fish from the water and let drain.
  • Place the fish in a bowl, add the oil, and stir so that the fish is covered with the oil.
  • Add in the peppercorns and onion rings (optional).
  • Stir well then transfer to a glass jar with screw top lid and let sit in the refrigerator for 24 hours.

Instructions (Preparation for Salad)

  • Bake the potatoes, carrots and beetroots with their skins on, until tender, approximately 40-50 mins depending on size at 190 C (375 F).
  • Let them cool down then remove / peel off the skins.
  • Grate all the vegetables into separate bowls.
  • Mix the sour cream with the garlic and the black pepper.

Instructions (Assembly)

  • Into a serving bowl, layer the ingredients in the following order five layers: cubed salted fish, diced onion, grated cooked potato, grated cooked carrot, and grated cooked beetroot.
  • Let chill in the refrigerator for a few hours before serving.
  • Decorate with snipped spring onion if desired.
  • Serve chilled.

Download PDF here (more photos are in the PDF than here): Russian Salad Shuba Evgeniya Kalacheva