We’ve been cooking this pescatarian dish for subsequent Christmas Day and Thanksgiving meals, and it wasn’t until this year that I learnt it actually had a name, and what we’ve been enjoying is a Pirog, which is:
a baked case of dough with a sweet or savoury filling. Pirogi are common in Eastern European cuisines. and are characterised as “the most popular and important dish. Wikipedia
A Coulibiac is a type of Pirog that usually includes salmon on Sturgeon wrapped in puff pastry.
I’m not sure if what we’ve been making is a true Coulibiac, because we’re using the smoked salmon to wrap it. But not knowing it’s name hasn’t dulled the delicious taste of this dish.
It takes quite a while to prepare, but it’s worth the effort. The balance of flavors in each layer stand on their own, and compliment each other hot or cold.
Here’s some images of it in the prerog in the making. Each vegetable is cooked and prepared separately and then added to the dish in layers.
God That Looks Delicious! I’m not a fan of salmon, but it would be amazing to make this with prosciutto.