Balyg Kyukyusu (Smoked Fish & Herb Omelet)

Balyg Kyukyusu is a traditional Azerbaijani dish that beautifully combines smoked fish, fresh herbs, and eggs into a light yet flavorful baked omelet. Popular during Nowruz celebrations, this dish symbolizes renewal, life, and fresh beginnings, making it a meaningful centerpiece for festive gatherings. With its herb-forward taste and smoky richness, it’s perfect served warm or at room temperature, accompanied by a colorful array of garnishes.

Why You’ll Love This Recipe

This smoked fish and herb omelet is more than just a dish—it’s a celebration of flavor and tradition. You’ll love how easy it is to prepare, yet how impressive it looks when served. The blend of smoked trout (or your fish of choice), vibrant fresh herbs, and zesty lemon creates a refreshing yet satisfying flavor. It’s versatile enough to serve as an appetizer, main dish, or part of a festive brunch spread. Plus, the optional garnishes let everyone customize their slice, making it a fun and interactive meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces smoked trout, or other smoked fish such as sablefish or salmon, broken into bite-size pieces
1 cup finely diced celery (about 4 stalks)
1/2 cup finely chopped fresh dill (about 1 bunch), plus more for garnish
1/2 cup finely chopped fresh parsley (about 1 bunch), plus more for garnish
1/2 cup finely sliced scallions (4–5), plus more for garnish
1 1/2 tablespoons grated lemon zest
1/4 teaspoon salt, plus a pinch, divided
1/4 teaspoon ground pepper
6 large eggs
3 tablespoons extra-virgin olive oil
Optional garnishes: ground sumac, sour cream or crème fraiche, lemon wedges, sliced fresh chives, sliced yellow onion, sliced radishes, and/or capers

Directions

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, combine the smoked fish, celery, dill, parsley, scallions, lemon zest, 1/4 teaspoon salt, and pepper.

3. In another bowl, whisk the eggs with the remaining pinch of salt until frothy.

4. Heat a medium cast-iron or ovenproof nonstick skillet over medium-low heat. Add the olive oil and swirl to coat.

5. Add the fish mixture and cook for about 1 minute, until herbs turn bright green.

6. Pour the whisked eggs over the mixture. Use a fork to distribute the herbs and fish evenly.

7. Transfer the skillet to the oven and bake for about 20 minutes, or until the top springs back lightly when touched.

8. Let cool to room temperature, loosen from the sides of the pan, then slice and serve with garnishes of choice.

Servings and timing

This recipe makes 10 servings.
Active time: 20 minutes
Total time: 1 hour

Variations

• Use smoked salmon for a richer flavor, or mackerel for a bolder taste.

• Add a handful of fresh cilantro for an extra herbaceous note.

• Swap celery with finely chopped fennel for a subtle anise flavor.

• Sprinkle cheese (such as feta or goat cheese) into the mixture before baking for a creamy twist.

• Serve it warm with lavash bread for a more traditional Azerbaijani presentation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a 300°F (150°C) oven for 10–12 minutes or heat gently in a skillet over low heat. Avoid microwaving, as it may alter the texture of the eggs. This omelet can also be enjoyed cold, making it great for meal prep or packed lunches.

FAQs

What is Balyg Kyukyusu?

It’s an Azerbaijani-style baked omelet made with smoked fish, fresh herbs, and eggs, often served during Nowruz celebrations.

Can I use fresh fish instead of smoked fish?

Smoked fish provides a distinct flavor, but you can use cooked fresh fish if preferred. Adjust seasoning to taste.

What kind of smoked fish works best?

Smoked trout is traditional, but salmon, sablefish, or mackerel all work well.

Can I make this ahead of time?

Yes, you can bake it a day in advance and serve it at room temperature or reheat before serving.

Is this dish gluten-free?

Yes, it’s naturally gluten-free, making it suitable for those avoiding wheat.

What should I serve with Balyg Kyukyusu?

It pairs beautifully with flatbreads, fresh salad greens, or a platter of pickled vegetables.

Can I freeze Balyg Kyukyusu?

It’s best enjoyed fresh, but you can freeze slices wrapped tightly for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

How do I prevent the omelet from sticking to the pan?

Use a well-seasoned cast-iron skillet or nonstick ovenproof pan and coat it with olive oil before adding the mixture.

Can I make this without celery?

Yes, celery adds crunch but can be substituted with chopped fennel, leeks, or omitted entirely.

Is this dish suitable for breakfast?

Absolutely! It makes a hearty, protein-packed breakfast, brunch, or light dinner.

Conclusion

Balyg Kyukyusu is more than just an omelet—it’s a dish rich with symbolism, flavor, and tradition. With its vibrant mix of smoked fish, herbs, and eggs, it captures the spirit of renewal and fresh beginnings celebrated during Nowruz. Whether you’re preparing it for a festive gathering or simply looking for a nourishing meal with a touch of elegance, this smoked fish and herb omelet is sure to delight.

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