Shuba salad from Salad for Days - Breezy Ways with Veg, All Year Long (page 192) by Alice Zaslavsky

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kind of a big dill

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hot-smoked trout for herring fillets in oil.

  • treay on August 08, 2025

    This salad is easy to prepare but it has so many steps that I expected to be brilliant! Instead, it was only a lovely and pleasant vegetable layered salad. The beetroot was too liquid and you should use paper towels to soak it up before putting it in the tin. Even though I used glad wrap to cover the tin, the juice from the beetroot was leaking from it. However, the worst part was the creamy sauce, that was too runny and even though I whisked it as per recipe, and left it in the fridge for about 2 hours, it didn't thicken up. One of these recipes that looked gorgeous in the book but a bit disappointing when you make it and see the result. You could not see the coloured layers, especially with the sauce being so runny. I also substituted the herring for tuna slices. All in all, it was still a delicious meal.

  • treay on May 19, 2025

    The Shuba salad is my first recipe from this cookbook. The truth is that it is easy to prepare but it has so many steps that I expected to be brilliant! Instead, it was only a lovely and pleasant vegetable layered salad. A couple of things didn't work, but if I ever make it again will try to fix them. The beetroot was too liquid and the recipe says to use paper towels to soak up the liquid before adding the cream sauce on top, but that should've been done before putting it in the cake tin. Even though I used glad wrap to cover the tin, the juice from the beetroot was leaking from it. However, the worst part was the creamy sauce, that was too runny and even though I whisked it as per recipe, and left it in the fridge for about 2 hours, it didn't thicken up. Not sure how to fix this one yet. One of these recipes that looked gorgeous in the book but a bit disappointing when you make it and see the result. You could not see the coloured layers, especially with the sauce being so runny.

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