Coulibiac of Salmon


Preparation info

  • 12

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Of all Russian pies, kulebyaka is the most glorious, the pirog (pie) par excellence of Russian cuisine. When made in the classical manner, it is elaborate and time-consuming. For the first edition of this book I labored for hours to make homemade puff pastry and blinchiki (thin crepes) for the pie. I also called for vesiga, the gelatinous dried backbone of sturgeon, which lends excellent flavor and texture to the pie. Since then, my life has grown more complicated, and I no longer can easil