Rosti Topped Halibut

Rösti-topped halibut with smoked salmon & avocado

Halibut has an excellent flavour and thick firm flesh making it an ideal choice for a main course fish dish.
The joy of this recipe is that it takes no time to put together yet looks so good.
Cheat by using a packet of rösti mix for the potato cakes.

Serves: 4

Preparation: 30 minutes, cooking time 30 minutes


  • butter, for greasing
  • 4 x 175g skinned Halibut fillets
  • Salt and freshly ground Black Pepper
  • 8 tblsp Natural Yogurt or Crème Fraîche
  • 100g Smoked Salmon, sliced thinly
  • 1 ready-to-eat avocado, stoned, peeled and quartered
  • juice of 1 Lemon
  • 50g Parmesan Cheese, grated finely

To serve

  • 1 packet of frozen ready-made rösti
  • a little Olive Oil
  • 225g crisp Green Beans or Broccoli


  1. Preheat the oven to Gas Mark 4/180°C.
  2. Butter a shallow ovenproof dish. Put the halibut in the dish in a single layer and season with salt and pepper.
  3. Spread 2 tablespoons of yogurt or crème fraîche over each fillet and top with smoked salmon.
  4. Make a fan of the avocado by cutting each quarter into slices up to two thirds of the way down and then spread it out like a fan on top of the smoked salmon. Sprinkle with lemon juice and then Parmesan cheese.
  5. Bake for approximately 30 minutes.
  6. Cook the rösti according to the packet instructions and place it on top, or to the side, of each fillet before serving. Drizzle with a little olive oil
  7. Serve with some crisp green beans or broccoli.

Freezing not recommended

This recipe is from WI Complete Christmas  by Sian Cook and Margaret Williams 2010 published by Simon & Schuster ISBN 978-0-85720-028-0 and available from all good bookstores.

For a complete list of all WI recipe books please send a sae to NFWI Enterprises 104 New Kings Road, London SW6 4LY