Salat Shuba


Bottom layer:
salted, smoked fish
onions, diced
1 teaspoon oil

Subsequent layers:
potatoes, cooked, cooled, peeled and grated
carrot, cooked, cooled, peeled and grated
beet, boiled, peeled and grated


Remove the bones from fish and finely chopped. In a small bowl, combine ingredients in bottom layer. Then, on a medium sized plate, layer equal proportions of ingredients in the order listed. Cover and chill for 30 minutes in refrigerator, then serve with a big spoon. This salad is common at celebratory events year-round.

Bon Appetit!

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