1 lb. wild smoked salmon
2 cups cauliflower rice, steamed & set aside
6 large Organic pasture raised eggs, hardboiled & grated
2 extra-large carrots, steamed and grated
¼ cup sweet onion, minced
1 cup Wild Brine brand Beet and cabbage Sauerkraut drained well of any liquid
1 cup Primal Kitchen mayonnaise
¼ cup coyo yogurt
3 Tablespoon cold pressed extra Virgin olive oil
Salt & pepper to taste
Garnish with fresh chives and dill if desired
1.) In a small bowl mix together mayonnaise and yogurt.
2.) Prepare all vegetables & keep vegetables separated & have them ready to layer in a see-through glass casserole dish.
3.) Dice salmon fish and spread it evenly over the bottom of the casserole dish. (It may be assembled in any type or shape deep dish you desire.), Top with minced onions. Drizzle with 3 TBS. olive oil & fresh cracked pepper.
4.) Spread cauliflower rice evenly over salmon. Add ½ cup mayonnaise and spread out evenly over cauliflower, gently pressing down with a spoon to pack it tightly.
5.) Spread grated eggs over mayonnaise, followed by grated carrots and spread in the same manner. (TIP: Packing down while spreading out vegetables and mayo will prevent shuba salad from falling apart when slicing.)
6.) Finally, add a layer of beet sauerkraut and spread it out evenly over carrots in the same way. Add the second half cup of mayonnaise mixture and spread out over the sauerkraut. The juice of the beets will bleed into the mayonnaise, coloring it a beautiful bright purple color.
7.) Refrigerate for at least 4 hours (to overnight) for salad to chill and firm up.
8.) Slice the shuba salad into squares and serve.