Selyodka Pod Shuboy Dressed Herring
Experience a quintessential taste of Russian cuisine with *Selyodka Pod Shuboy*—also known as Dressed Herring—a lush, layered salad that’s as visually stunning as it is delicious. This traditional dish features tender layers of salted herring, finely diced red onion, and grated potatoes, carrots, and beets, each topped with creamy mayonnaise to create a perfect balance of savory, sweet, and tangy flavors. Finished with grated hard-boiled eggs and optional fresh dill for garnish, this vibrant salad is both a comforting classic and a dazzling centerpiece for any table. Ideal for festive occasions or as a show-stopping appetizer, this chilled delight is a true testament to the art of Slavic cuisine. Add this easy-to-prepare, flavor-packed recipe to your repertoire and transport your taste buds to a world of rich tradition and bold flavors. Keywords: Selyodka Pod Shuboy, Dressed Herring, Russian cuisine, layered salad, festive recipes.
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Recipe Information
Ingredients
- 2 whole filets Salted herring fillets
- 3 medium Potatoes
- 2 medium Carrots
- 2 medium Beets
- 1 medium Red onion
- 3 large Eggs
- 200 grams Mayonnaise
- 1 teaspoon Salt
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
1. Rinse the potatoes, carrots, and beets thoroughly. Place them in three separate pots of water, bring them to a boil, and cook until tender (approximately 20 minutes for potatoes, 25 minutes for carrots, and 45 minutes for beets). Allow the vegetables to cool completely before peeling.
2. Hard boil the eggs (approximately 10 minutes). Cool under cold running water, peel, and set aside.
3. Finely dice the salted herring fillets and spread them evenly across the bottom of a serving dish or a large flat plate.
4. Peel and finely chop the red onion. Evenly sprinkle the chopped onion over the herring layer.
5. Grate the peeled potatoes using a coarse grater and gently pack them down as the next layer over the onion. Spread a thin, even layer of mayonnaise over the potatoes.
6. Grate the carrots and add them as the next layer. Spread another thin layer of mayonnaise on top of the carrots.
7. Grate the beets and spread them as the final layer. Add a generous amount of mayonnaise evenly over the beet layer to cover the top completely.
8. Grate the hard-boiled eggs using a fine grater and sprinkle them over the top for a decorative touch.
9. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
10. Garnish with chopped fresh dill before serving, if desired. Slice into portions and serve chilled.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.9 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 37.1 mcg | 185% | |
| Calcium | 396 mg | 30% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5260 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
