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.
Origin: 1895–1900; < F < Russ kulebyáka an oblong loaf of fish, meat, or vegetables, baked in a pastry shell; of uncert. orig.
[koo-leeb-yahk] 
