Lox Layered Salad (Salmon with Root Vegetables) is full of resistant starch and high in protein. Click to get the recipe.
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5 from 1 vote

Lox Layered Salad (Salmon and Root Vegetables)

This layered deliciousness is a take on the traditional Russian "Herring in Fur Coat" or Shuba salad, only slightly Americanized.
Cuisine Russian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6


  • 2 large beets , unpeeled
  • 3 large Yukon potatoes , unpeeled
  • 4 large orange carrots , unpeeled
  • 6 eggs , hard-boiled
  • 12 oz . cured/smoked salmon (see recipe HERE)
  • 1 cup mayonnaise (see recipe HERE) OR buy (my pick)
  • green scallions and dill for garnish


Stovetop Method:

  • In 2 separate pots of boiling water, add scrubbed carrots and potatoes in one and beets in another.
  • Cook vegetables in boiling water until fork tender. Carrots will admittedly cook much quicker than potatoes.
  • Remove vegetables from water and let cool completely before making salad. Cook eggs as you normally would for hard-boiled eggs. Allow to completely cool.

Instant Pot Method:

  • Cut potatoes in half crosswise for even cooking.
  • Place the trivet in the liner and pour 1 cup of liquid. Carefully place halved potatoes, eggs, then carrots on top of the trivet.
  • Close the lid, turn the knob to sealing. Press "manual" and reduce time from 30 to 5 minutes by pressing the "-" button.
  • Walk away and let it do its' magic. Once done cooking, allow to NPR for 5 minutes, then do QR until all pressure is released.
  • Making sure the pin is down, carefully open the lid, remove the vegetables and eggs and allow to cool completely.


  • Once cooled, peel beets, potatoes and eggs. Using medium grater, grate all vegetables and eggs, each into separate bowls. Finely dice salmon, reserving 3 small slices for garnish.
  • To assemble*: layer the ingredients in this order with approximately 1/4 cup mayonnaise between them: half of beets (reserve the other half for the top), carrots, mayonnaise, potatoes, mayonnaise, salmon, eggs, mayonnaise, beets, mayonnaise.
  • Place assembled salad into refrigerator for 30 minutes for easier slicing.
  • Garnish with additional salmon (simply roll them to make roses), green onions, and dill.


* I use this tool to form the salad on a flat plate. After assembling, I carefully slide it off the salad. But a regular flat-bottomed dish such as this loaf pan will work too.