Shuba (fur coat salad cake)

Name: Shuba (fur coat salad cake) recipe
Yield: 12
Ingredients: 400g kipfler potatoes, scrubbed; 250g cooked beetroot, well drained; 1 tsp caster sugar; 1 tsp apple cider vinegar; 200g drained pickled herring fillets in oil, thinly sliced (or use smoked salmon or shredded cooked chicken); 1/2 red onion, thinly sliced into rings; 6 hard-boiled eggs, peeled, 5 halved lengthways, 1 reserved; 2 large carrots, cooked, coarsely grated; 2 baby cucumbers, thinly sliced; 25g caviar (bougie, but why the heck not?); 75g mayonnaise; 40.00 ml creme fraiche; 40.00 ml fresh dill, chopped; 1 dill pickle, finely chopped, plus 1 tsp pickle brine; 20.00 ml grated horseradish; 20.00 ml capers, chopped; 20.00 ml chives, finely snipped, plus extra to serve; 1 tsp Dijon mustard; 150g mayonnaise; 100g creme fraiche; 2 tsp grated horseradish; Zest and juice of 1/2 lemon; 1 tsp garlic powder

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by Alice Zaslavsky

AUTHOR

Dec 15, 2022

“Serve shuba as a showstopping luncheon centrepiece, slicing into wedges and serving with slices of dark rye.”

400g kipfler potatoes, scrubbed
250g cooked beetroot, well drained
1 tsp caster sugar
1 tsp apple cider vinegar
200g drained pickled herring fillets in oil, thinly sliced (or use smoked salmon or shredded cooked chicken)
1/2 red onion, thinly sliced into rings
6 hard-boiled eggs, peeled, 5 halved lengthways, 1 reserved
2 large carrots, cooked, coarsely grated
2 baby cucumbers, thinly sliced
25g caviar (bougie, but why the heck not?)

Dressing

1/4 cup (75g) whole egg mayonnaise
2 tbs creme fraiche
2 tbs fresh dill, chopped
1 dill pickle, finely chopped, plus 1 tsp pickle brine
1 tbs grated horseradish
1 tbs capers, chopped
1 tbs chives, finely snipped, plus extra to serve
1 tsp Dijon mustard

Creamy coat

1/2 cup (150g) whole egg mayonnaise
100g creme fraiche
2 tsp grated horseradish
Zest and juice of 1/2 lemon
1 tsp garlic powder

Method

1.

Grease an 18cm springform pan (without the base) and line the side with baking paper. Place on a serving plate. Place potatoes in a medium saucepan of cold, salted water and bring to the boil over high heat. Cook for 20 minutes until just tender. Drain, then return to pan for 30 seconds to steam dry. Transfer to a plate. When cool enough to handle, peel and discard skins. Cut into 1cm cubes.
2.

Pat beetroot dry, then coarsely grate and toss in a medium bowl with sugar and vinegar. For the dressing, mix all ingredients in a large bowl. Season with freshly ground black pepper to taste. Add potato, tossing gently. Set aside.
3.

For the creamy coat, whisk all ingredients together in a medium bowl until combined. Chill until required. Place potato mixture on plate in the prepared pan, pressing down gently to flatten. Top with herring in an even layer, then the onion. Season with freshly ground black pepper. Arrange egg halves face down in a circular pattern. Sprinkle over grated carrot, then beetroot. Season again with freshly ground black pepper. Top with paper towel and a plate to compress mixture. Chill for 1-2 hours until set.
4.

Remove top plate and paper towel. Wipe serving plate with paper towel dipped in vinegar if any juices have escaped. Carefully remove pan and baking paper. Top with creamy coat, spreading gently. Finely grate over reserved hard-boiled egg. Top with baby cucumber, caviar and chives to serve.