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Brief Overview
Selyodka Pod Shuboy is one of those dishes that surprises you before you even take a bite. Brightly coloured in layers of purple and orange, it looks more like a festive centrepiece than a traditional Russian salad.
Often served during holidays like New Year’s Eve, this dish brings both beauty and bold flavour to the table. It is rich, layered, and hearty, with each component carefully placed to balance taste and texture.
Beneath its vivid beetroot topping lies a carefully stacked mix of grated vegetables, creamy mayonnaise, and chopped salted herring. It is a dish that speaks of celebration, patience, and a love of strong flavours.
What Is Selyodka Pod Shuboy?
Translating to “Herring Under a Fur Coat”, this dish is exactly what it sounds like. Salted herring fillets are laid at the base of a deep salad, then covered in layers of cooked potato, carrot, onion, beetroot, and mayonnaise.
Each ingredient is grated or finely chopped, then gently pressed into place. The mayonnaise acts as a binding layer, softening the vegetables and adding richness. Some versions even include chopped egg for added texture.
The finished dish is chilled until the flavours meld. When sliced, it reveals a rainbow of textures and colours. It is served cold and eaten with dark bread or on its own, often as a starter or part of a larger celebratory spread.
Ingredients and Taste
The flavour begins with the herring, which is salty, savoury, and slightly oily. This strong base is mellowed by soft potato, sweet grated carrot, and earthy beetroot. The raw onion brings bite, while the mayonnaise ties it all together.
Beetroot dominates the colour and final flavour. It gives the top layer a bold, slightly sweet note that balances the salt of the fish. When chilled, the textures firm up, creating neat slices that are easy to serve.
Every forkful holds a bit of contrast. Creaminess from the mayo, sharpness from onion, tenderness from the vegetables, and that unmistakable salt hit from the herring. It is bold, unapologetic, and deeply comforting.
A Taste of History
Selyodka Pod Shuboy first appeared in the early Soviet era. It was meant to bring together common ingredients into one show stopping dish, hearty enough for winter and festive enough for celebration.
Some say the name “fur coat” was symbolic. The layers of vegetables were thought to cover the fish like a warm coat, both literally and metaphorically softening its punchy flavour. It quickly became a household favourite.
As with many Soviet dishes, it was practical, affordable, and made with preserved or root vegetables that were readily available. Over time, it became tied to the winter holidays, when such rich, celebratory foods were most welcome.
Today, it holds a nostalgic place at Russian tables. Though variations exist, the structure remains the same. It is not a salad for the faint hearted, but for those who appreciate flavour, contrast, and the stories food can tell.
How to make Selyodka Pod Shuboy
Selyodka Pod Shuboy is a beloved layered salad in Russian cuisine, often enjoyed during festive gatherings. It features salted herring beneath soft layers of grated root vegetables and a creamy mayonnaise finish. The textures meld beautifully as the salad rests, and each bite delivers a rich, slightly sweet and salty harmony. See the recipe card at the bottom for printable directions
Ingredients
For the salad
- 200g salted herring fillets (skinless and boneless)
- 2 medium potatoes (boiled and peeled)
- 2 medium carrots (boiled and peeled)
- 2 medium beetroots (boiled and peeled)
- 1 small onion (finely chopped)
- 3 hard-boiled eggs (peeled)
- 150g mayonnaise (preferably full-fat)
For serving
- Fresh dill (optional)
- Extra grated egg or beetroot for garnish
Cooking Instructions
Step 1: Prepare the vegetables
To begin, boil the potatoes, carrots, and beetroots in separate pots until tender. Let them cool, peel each one, and store separately. Grate each vegetable finely using the large holes of a box grater. Set aside and prepare the herring layer.
Step 2: Chop the herring and onion
Dice the salted herring into small cubes. Finely chop the onion and rinse briefly under cold water to reduce sharpness. Pat dry. Mix lightly. Move to layering the base of the salad.
Step 3: Layer the herring
Spread the chopped herring evenly at the bottom of a serving dish or ring mould. Press it down gently to form a solid base. Scatter the onion evenly over the herring. Proceed to the potato layer.
Step 4: Add the potato layer
Grate boiled potatoes directly over the herring. Spread evenly and press lightly. Add a thin layer of mayonnaise and smooth it out gently using the back of a spoon. Transition to adding carrots.
Step 5: Add the carrot layer
Grate carrots and layer over the potato. Again, spread a small amount of mayonnaise over the top. The key is to keep each layer even but not overly thick. Move to the beetroot.
Step 6: Add the beetroot layer
Grate and layer beetroot evenly over the carrots. This layer should be generous, as it gives the salad its vivid “fur coat” appearance. Top with a final, smooth layer of mayonnaise. Transition to eggs.
Step 7: Grate the eggs
Grate the hard-boiled eggs finely and sprinkle over the beetroot. This creates a soft, delicate final texture. If preferred, reserve some for garnish. Move to resting the salad.
Step 8: Chill and set
Cover the salad with cling film and refrigerate for at least 4 hours, ideally overnight. This resting period allows the flavours to meld and the layers to hold shape when cut. Prepare garnishes next.
Step 9: Garnish before serving
Uncover and garnish the top with fresh dill, extra grated egg, or thin beetroot strips for a festive finish. Clean the edges of the dish before serving. Transition to plating.
Final step: Serve cold
Slice and serve Selyodka Pod Shuboy cold as a starter or centrepiece. Pair with rye bread and pickles for contrast. For presentation, use a clear glass dish to showcase the colourful layers.
Variations and substitutions
- Replace mayonnaise with a mix of sour cream and yoghurt for a lighter version.
- Add a thin apple layer for subtle sweetness, as seen in some regional variants.
- Use smoked herring if salted is unavailable, adjusting salt levels accordingly.
Cooking Tips for Perfect Selyodka Pod Shuboy
- Boil vegetables in their skins for better flavour and colour retention.
- Chill the salad well to help the layers firm up and slice cleanly.
- Use high quality herring for authentic depth and avoid overly salty or vinegared fish.
- Grate vegetables just before layering to avoid excess moisture.
Russian Selyodka Pod Shuboy (Herring Under a Fur Coat)
Ingredients
For the salad
- 200 g salted herring fillets skinless and boneless
- 2 medium potatoes boiled and peeled
- 2 medium carrots boiled and peeled
- 2 medium beetroots boiled and peeled
- 1 small onion finely chopped
- 3 hard-boiled eggs peeled
- 150 g mayonnaise preferably full-fat
For serving
- Fresh dill optional
- Extra grated egg or beetroot for garnish
Instructions
- To begin, boil the potatoes, carrots, and beetroots in separate pots until tender. Let them cool, peel each one, and store separately. Grate each vegetable finely using the large holes of a box grater. Set aside and prepare the herring layer.
- Dice the salted herring into small cubes. Finely chop the onion and rinse briefly under cold water to reduce sharpness. Pat dry. Mix lightly. Move to layering the base of the salad.
- Spread the chopped herring evenly at the bottom of a serving dish or ring mould. Press it down gently to form a solid base. Scatter the onion evenly over the herring. Proceed to the potato layer.
- Grate boiled potatoes directly over the herring. Spread evenly and press lightly. Add a thin layer of mayonnaise and smooth it out gently using the back of a spoon. Transition to adding carrots.
- Grate carrots and layer over the potato. Again, spread a small amount of mayonnaise over the top. The key is to keep each layer even but not overly thick. Move to the beetroot.
- Grate and layer beetroot evenly over the carrots. This layer should be generous, as it gives the salad its vivid “fur coat” appearance. Top with a final, smooth layer of mayonnaise. Transition to eggs.
- Grate the hard-boiled eggs finely and sprinkle over the beetroot. This creates a soft, delicate final texture. If preferred, reserve some for garnish. Move to resting the salad.
- Cover the salad with cling film and refrigerate for at least 4 hours, ideally overnight. This resting period allows the flavours to meld and the layers to hold shape when cut. Prepare garnishes next.
- Uncover and garnish the top with fresh dill, extra grated egg, or thin beetroot strips for a festive finish. Clean the edges of the dish before serving. Transition to plating.
- Slice and serve Selyodka Pod Shuboy cold as a starter or centrepiece. Pair with rye bread and pickles for contrast. For presentation, use a clear glass dish to showcase the colourful layers.
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