Suitsulõhega kasukas (Estonian Layered Salad with Smoked Salmon)

Submitted by: Katrin Sermat, Montreal

“A variation on rosolje, a popular dish that is an essential part of the Estonian Christmas Eve buffet table. Originating in Russia in the mid-nineteenth century, rosolje was quickly adopted by the Estonians and is still popular today. Unlike rosolje, which is stirred to blend before serving, the kasukas version is made and served in a big glass bowl that shows off all the layers, like a trifle. The beets give it a dramatic pink hue. Traditionally, the salad is prepared with matjes herring, a Scandinavian pickled herring—not to be confused with rollmops or other styles of pickled herring. If you don’t like herring or can’t find it, smoked salmon works well. ”


For the layered salad

  • 200 g smoked salmon or matjes herring
  • 400 g potatoes
  • 1 Granny Smith or other tart apple
  • 2 medium-sized dill pickles
  • 240 g cooked beets (roasted, steamed or boiled)
  • 2 eggs

For the dressing

  • 125 mL good quality mayonnaise
  • 125 mL sour cream
  • 5 mL Dijon mustard
  • 5 mL sugar
  • Salt and pepper, to taste
  • Fresh dill sprigs for garnish (optional)

Cooking Instructions

Boil the unpeeled potatoes until soft but not mushy. Let cool, remove skins and dice evenly.

Peel and evenly dice the beets.

Peel and evenly dice the apple.

Evenly dice the dill pickle.

Hard-boil the eggs, let cool and chop finely.

Combine the mayonnaise, sour cream, Dijon mustard, sugar, salt and pepper. Blend well and set aside.

To compose the salad:

  1. Cut the salmon or herring into small pieces and scatter evenly at the bottom of a 2-litre glass bowl.

  2. Scatter the diced potatoes over the salmon or herring.

  3. Scatter the diced pickles over the potato layer.

  4. Gently spread about half of the mayonnaise mixture over the pickle layer.

  5. Scatter the diced beets over the mayonnaise layer.

  6. Scatter the diced apple over the beet layer.

  7. Spread the remaining the mayonnaise over the beet-apple layer.

  8. Scatter the chopped eggs over the mayonnaise layer.

Refrigerate for several hours or overnight so the flavours can interact.

Garnish with dill sprigs before serving.


6 to 8

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