Coulibiac: from Russia to France
The classic coulibiac (kulebiaka, in Russian transliteration) is a French adaptation of a Russian salmon dish.
Traditionally made with fresh salmon, rice, mushrooms and shallots, hard-cooked eggs and dill, the dish is wrapped en croute in a crisp swaddling of a brioche-like pastry and is usually oval-shaped and made in a variety of sizes.
Pictured here, from his Instagram, is Jonathan Gushue’s koulibiac from the Elora Mill prepared with wild-caught Chinook salmon, the largest species of Pacific salmon.
