Dish

Coulibiac

Coulibiac is made with a buttery pastry crust that is filled with a mixture of cooked rice, sautéed mushrooms, and poached salmon. The pastry is then baked until golden brown and the filling is set. The result is a delicious and savory dish that is perfect for any occasion.

European cuisine› Eastern European cuisine› Russian cuisine

Pie› Savory Pie

Origins and history

Coulibiac is a traditional Russian dish that has been enjoyed for centuries. It is believed to have originated in the region of Kostroma, and was traditionally made with sturgeon instead of salmon. Today, there are many variations of coulibiac, with different fillings and crusts.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of salmon. It is also not gluten-free due to the use of pastry crust.

Variations

There are many variations of Coulibiac, with some recipes calling for the addition of other ingredients such as hard-boiled eggs or dill. Some versions are also made with a different type of fish, such as trout or cod.

Presentation and garnishing

Coulibiac is traditionally served on a decorative platter or cake stand, and is often garnished with a sprinkle of fresh herbs or a drizzle of olive oil. The pastry can be cut into small squares or triangles for easy serving.

Tips & Tricks

To make the pastry extra flaky, use a combination of butter and shortening in the crust. You can also experiment with different fillings to create your own unique version of Coulibiac.