Coulibiac of Salmon

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