Selyodka Pod Shuboy is a traditional Russian layered salad built with pickled herring, boiled vegetables, hard-boiled eggs, and mayonnaise—a festive, make-ahead dish that's essential to Russian New Year's celebrations. Its distinctive sweet-savory flavor comes from the interplay of briny herring, earthy beets, and creamy mayo.
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Finely chop the white onion.
Place the chopped onion in a bowl and cover with hot water. Let it sit for a few minutes to reduce its harshness.
While the onion soaks, chop the pickled herring fillets into small, bite-sized pieces.
Spread the chopped herring in an even layer on the bottom of a large glass baking dish.
Drain the onions thoroughly and spread them in an even layer over the herring.
Add a thin layer of mayonnaise on top of the onions and spread it evenly.
Peel the boiled potatoes and shred them using a box grater.
Carefully add the shredded potatoes as the next layer in the dish, spreading them evenly.
Add another layer of mayonnaise on top of the potatoes and spread to cover.
Peel the boiled carrots and shred them using a box grater.
Add the shredded carrots as the next layer.
Peel the hard-boiled eggs and shred them using a box grater.
Add the shredded eggs as the next layer over the carrots.
Add another layer of mayonnaise and spread it over the eggs.
Peel the boiled beets and shred them using a box grater.
Add the shredded beets as the final vegetable layer, covering the entire surface.
Finish the salad with a final, generous layer of mayonnaise, spreading it evenly to create a smooth top coat.
Cover the dish and refrigerate overnight to allow the flavors to meld together.
Cover and refrigerate up to 3 days. Flavors improve overnight. Do not freeze. Stir gently before serving if mayo separates.
Yes, this salad improves when made 4–12 hours in advance. The layers meld and flavors deepen. Cover and refrigerate until serving.
Layer beets last, on top of the mayo. Alternatively, spread a thin mayo barrier before adding beets to prevent color bleeding.
Use herring fillets packed in brine or vinegar (not cream sauce). Rinse briefly if very salty, then pat dry before layering.
Sour cream mixed with mayo (1:1) works well and is traditional in some regions. Full sour cream alone makes the salad less creamy.
Slice onion thinly, place in a bowl, cover with hot water for 5–10 minutes to soften its bite. Drain well before adding to the salad.
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