coulibiac

American  

[koo-leeb-yahk] / ku libˈyɑk /

noun

French-Russian Cooking.

1. a fish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry.

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Etymology

Origin of coulibiac

1895–1900; < French < Russian kulebyáka an oblong loaf of fish, meat, or vegetables, baked in a pastry shell; of uncertain origin

Example Sentences

The menu offerings, like potato pierogi, Wiener schnitzel and coulibiac of salmon, already reflected the food of Eastern Europe and Mr. Ban’s native Austria, but he has tweaked many of them to suit his approach.

From New York Times • Aug. 10, 2021