Preparation
- Boil the potatoes and carrots in their skins until tender, ideally the day before, which makes them easier to peel and grate. Hard-boil the eggs and leave to cool. Have the cooked beetroot ready.
- Peel the potatoes, carrots and beetroot and grate each separately on a coarse grater. Grate the eggs as well, or dice finely. Finely dice the herring and finely chop the onion.
- In a shallow dish or on a plate, first spread out the grated potatoes, so they soak up the juice from the herring. Top with the herring and the onion.
- Spread about a third of the mayonnaise thinly over the top. Next come the grated carrots, then the eggs (keeping one yolk back) and another layer of mayonnaise.
- Finally, add the beetroot and cover smoothly with the remaining mayonnaise, coating the sides too. Press everything down gently and shape it.
- Cover with cling film and leave to infuse in the fridge for at least a few hours, ideally overnight. Before serving, decorate with crumbled egg yolk and parsley.
Drink with it
Vodka · excellent match
Clear vodka, ice-cold and neat from a shot glass
The icy, neutral sip clears the saltiness of the herring and the fat of the mayonnaise from the palate; this is how shuba is eaten as a festive dish in Russia.
What Is Vodka? Raw Materials, Flavor, and CocktailsPale lager · good match
Pils, well chilled
Carbonation and light hop bitterness cut through the mayonnaise and counter the saltiness of the herring.
Pils or Helles: What's the Difference?Sparkling wine · good match
Brut Sekt or Crémant
Acidity and bubbles loosen the mayonnaise layers and stand up to the earthy sweetness of the beetroot.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · good match
Dry Riesling
The taut acidity gives the rich salad some lift and sits well with the salty herring.
Which wine pairs with food? A simple approach to choosing