Balyg Kyukyusu Baked Smoked Fish and Herb Omelet
A traditional Armenian omelet that transforms smoked trout into an elegant dish perfect for brunch or light dinner. Fresh dill, parsley, and scallions create an aromatic herb base, while lemon zest adds brightness to complement the smoky fish. This baked version develops a fluffy, cake-like texture that's easier than stovetop omelets and serves beautifully at room temperature. The combination of celery for crunch and optional sumac for tang makes this a sophisticated take on eggs that works equally well for entertaining or weekday meals.
Ingredients
- 8 ounces smoked trout, broken into bite-size piecessmoked salmon1:1fishadds fish
same smoky flavor
- 1 cup celery, finely diced
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- ½ cup scallions, finely sliced
- 1 ½ tablespoons lemon zest, grated
- ¼ teaspoon salt, plus a pinch, divided
- ¼ teaspoon ground pepper
- 6 large eggs
- 3 tablespoons extra-virgin olive oil
- ground sumac(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Combine fish, celery, dill, parsley, scallions, lemon zest, salt and pepper in a medium bowl
- 3
Whisk eggs in another bowl with remaining salt until frothy
- 4
Heat cast-iron or ovenproof nonstick skillet over medium-low heat
- 5
Add oil and swirl to coat bottom and sides
- 6
Add fish mixture when oil shimmers and cook stirring occasionally until herbs are bright green
- 7
Pour eggs over top and distribute herbs and fish evenly with a fork
- 8
Transfer to oven and bake until top springs back lightly
- 9
Cool to room temperature then loosen sides and remove from pan
- 10
Slice and serve with desired garnishes
Tips
Use any smoked fish like sablefish or salmon if trout isn't available - the key is having about 8 ounces of flaky smoked fish.
Reserve extra herbs for garnish to add fresh color and flavor when serving at room temperature.
A cast-iron skillet gives the best results for even cooking and easy release, but any ovenproof nonstick pan works.
Good to Know
Refrigerate up to 3 days covered. Best served at room temperature so remove 30 minutes before serving.
Can be made 1 day ahead and stored covered in refrigerator. Bring to room temperature before serving.
Slice into wedges and serve at room temperature. Garnish with reserved fresh herbs and ground sumac if desired.
Common Mistakes
Don't skip cooling to room temperature - the texture and flavors are best when not hot from the oven.
Avoid high heat when cooking the herb mixture to prevent burning the delicate herbs.
Substitutions
FAQ
Can I make this with regular canned fish instead of smoked?
Fresh fish won't provide the same smoky depth of flavor that defines this dish. Smoked fish is essential for authentic taste.
What if I don't have an oven-safe skillet?
Cook the herb mixture in any skillet, then transfer to a greased baking dish before adding eggs and baking.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The omelet actually improves in flavor after a day as herbs meld together.