Alena Dzenisevich, from Belarus, shows how to make a dressed herring salad, called selyodka pod shuboi or "herring under a fur coat" or simply shuba, "fur coat."
Shuba, or seledka pod shuboĭ, is a traditional layered salad popular in eastern European countries such as Belarus, Russia and the Ukraine.
Alena says she can't imagine a New Year's celebration without it as one of many dishes on the table.
It is best to prepare this salad 8-10 hours in advance so the flavours can meld.
Quantities are adjustable depending on how large your serving plate is.
Serves 4-5
Ingredients
1 packet (250g) pickled herring in oil (she uses Santa Bremor)
2 large potatoes
3 large carrots (thick ones are best)
3 large beetroot
½ large onion
1 Tbsp vinegar
3 eggs, hard-boiled
1 jar (265g) mayonnaise
Method
Cook the potatoes, carrots and beetroot in their skins. You can do this in separate pots, or in one large pot and take out the carrots after 15-20 minutes, the potatoes after about 40 minutes, and the beetroot after an hour or more. The vegetables should be cooked but not mushy. Allow them to cool, then peel and grate them individually on the coarse side of the grater.
Finely chop the onion, and pour boiling water over it. Stir for half a minute or so, drain, then stir in the vinegar. Allow to marinate for 30 minutes or so.
Peel the hard-boiled eggs. Grate two of them on the fine side of the grater. (The third egg is for decoration).
Cut the herring fillets into small pieces.
To assemble the salad, start with a thick layer of grated potato on the serving plate and spread it out evenly. Squeeze a little mayonnaise over and spread it out thinly.
Spread the herring pieces over the potato. Spread the drained onion over the herring. Top with another thin layer of mayonnaise.
Spread the finely grated egg over, and add another thin layer of mayonnaise.
Spread the grated carrot over and another thin layer of mayonnaise.
Top with a thick layer of grated beetroot and spread it down the sides of the ''cake''. Spread a thickish layer of mayonnaise over this. It will turn a deep pink.
Wipe the edges of the plate with a paper towel to remove any beetroot colouring.
Decorate with egg or herbs such as parsley or dill.
Refrigerate for 8-10 hours before serving.
Tips
• Santa Bremor Matjes pickled herrings are available in good supermarkets. Not only do they come from Belarus, the herring fillets are boneless and skinless and ready to use, she says.
• You can, of course, grate the vegetables in a processor, or chop them finely.
• Everyone has their own recipes for shuba. Some people like to grate garlic with the beetroot. Others add a layer of finely grated apple between the carrot and beetroot.
• This salad can be served on a large platter, in a bowl or in individual portions. It is a beautiful salad when sliced, she says.
• Alena does not add salt as the herring is already salty and the mayonnaise will have salt in it.
• Thanks to Afife Harris and Centre City New World.
