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Balyg Kyukyusu (Smoked Fish & Herb Omelet)

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Balyg Kyukyusu is a traditional Azerbaijani baked omelet made with smoked fish, fresh herbs, and eggs. Popular during Nowruz, it symbolizes renewal and fresh beginnings while offering a light yet flavorful dish perfect for festive gatherings.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Azerbaijani
  • Diet: Gluten Free

Ingredients

8 ounces smoked trout (or sablefish/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, capers

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine smoked fish, celery, dill, parsley, scallions, lemon zest, 1/4 teaspoon salt, and pepper.
  3. In another bowl, whisk eggs with the remaining pinch of salt until frothy.
  4. Heat a medium cast-iron or ovenproof nonstick skillet over medium-low heat. Add 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 evenly.
  7. Transfer skillet to oven and bake for about 20 minutes, until the top springs back lightly when touched.
  8. Let cool to room temperature, loosen from sides of pan, slice, and serve with desired garnishes.

Notes

  • Smoked trout is traditional, but salmon, sablefish, or mackerel can be used.
  • Add cilantro or substitute celery with fennel for variations.
  • Cheese such as feta or goat cheese can be added for creaminess.
  • Serve warm with lavash bread for a more authentic presentation.
  • Store leftovers in an airtight container up to 3 days; reheat gently or enjoy cold.

Nutrition

Find it online: https://cheftinaskitchen.com/balyg-kyukyusu-smoked-fish-herb-omelet/