Individual Salmon, Potato And Zucchini Strata

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 4 yukon gold potatoes, peeled and cut into pieces
• 8 garlic cloves, peeled
• 1/2 cup sour cream
• 2 tablespoons fresh chives, chopped
• 1 1/2 lbs skinless salmon fillet, cut crosswise into thin strips
• 1 tablespoon lemon juice
• 1 zucchini, cut into thin rounds
• salt and pepper
• olive oil
• 2 tablespoons dried cranberries, chopped
• 2 tablespoons flat leaf parsley, chopped

Recipe

• 1 place the potatoes and garlic cloves in a large saucepan. cover with water, add salt, bring to a boil and cook until tender, about 15 minutes. drain.
• 2 using a masher, coarsley mash the potatoes and garlic. add the sour cream and chives. adjust the seasoning and set aside.
• 3 with the rack in the middle position, prehead the oven to 350 degrees. line a baking sheet with parchment paper.
• 4 oil 4 metal rings or round cookie cutters about 2 3/4 inches high and 3 1/2 inches across. if necessary, substitute 19 oz cans opened at both ends.
• 5 in a bowl, combine the salmon, lemon juice and thyme. season with salt and pepper.
• 6 place the metal rings on the baking sheet. cover the bottom of each ring with 1/8 of the mashed potatoes. lay 1/8 of the salmon slices on the potatoes. cover the salmon with a layer of zucchini arranged in a rosette pattern. season with salt and pepper. repeat with the remaining ingredients, ending with a zuchinni layer. brush with oil. transfer to the oven and bake in the metal rings for about 25 minutes.
• 7 meanwhile, combine the cranberries and parsley.
• 8 to serve, transfer to 4 dinner plates. carefully remove the rings. garnish with the cranberry-parsley mixture and a drizzle of olive oil.
• 9 wine suggestion: a new zealand sauvignon blanc.