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Herring Salad

Shuba Salad


  • 50g Beetroot Relish

  • 1 small potato

  • 1 small carrot

  • 1/3 cup mayonnaise

  • Quarter of a red onion, finely chopped

  • 1 fillet of pickled herring in oil, finely chopped

  • 1 large hard-boiled egg, finely chopped

  • Black pepper, to taste

  • Spring onion, chopped


  • In a large pot, bring water to the boil. 

  • Add the potato and cook for 10 minutes. Then add the carrot and cook  for another 10 minutes. Drain the vegetables and allow to cool slightly. While still warm, peel the potato and carrot. 

  • Grate the potato and place into a ring mold. Spread 1/3 of the mayonnaise over the top, then add half of the beetroot relish. Grate the carrot, and add half on top of the beetroot. 

  • Layer on half of the onion, then all of the herring. 

  • Cover with 1/3 mayonnaise, then the rest of the carrots and onions. Add the eggs and season with pepper, then finish off with the rest of the mayonnaise and beetroot relish. Pack in everything until compact then refrigerate for 6 hours. 

  • When its time to serve, remove the ring mold and garnish with a tsp of mayonnaise and the spring onion. Enjoy!

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