A delicious pie typical of Russian culinary tradition filled with fish (usually salmon or, sometimes, with sturgeon) or various types of meat (or, sometimes, even of plants) that can be served as an appetizer for an elegant dinner, or opening, more massive in size, as an accurate meal to delight your palate. A loaf of bread that can provide, along with the meat, (which by the way are separated by layers of fresh fried designed to prevent the mixture), other flavorful ingredients such as rice, boiled eggs, mushrooms and seasoned with lemon and dill, which contribute to give the Coulibiac (also spelled Koulebiak) a fragrant flavor and irresistible. Baked in a flaky pastry shell, this hearty Russian dish may contain variations in ingredients that change depending on personal tastes. Very popular in Russia in the early twentieth century, the original recipe of Coulibiac, (coming from the other from the countryside), involved the use of only rice or only vegetables wrapped in puff pastry and it was therefore originally a peasant dish that is gradually enriched with the addition of ingredients just as the salmon. Today is a perfect dish to be enjoyed while dining at home with friends or at any other time.