Individual Salmon, Potato and Zucchini Strata

Ingredients

• 4 yukon gold potatoes
• peeled and cut into pieces
• 8 garlic cloves
• peeled
• 12 cup sour cream
• 2 tablespoons fresh chives
• chopped
• 1 12 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

Instructions

1. Place the potatoes and garlic cloves in a large saucepan.
2. Cover with water, add salt, bring to a boil and cook until tender, about 15 minutes.
3. Drain.
4. Using a masher, coarsley mash the potatoes and garlic.
5. Add the sour cream and chives.
6. Adjust the seasoning and set aside.
7. With the rack in the middle position, prehead the oven to 350 degrees.
8. Line a baking sheet with parchment paper.
9. Oil 4 metal rings or round cookie cutters about 2 3/4 inches high and 3 1/2 inches across.
10. If necessary, substitute 19 oz cans opened at both ends.
11. In a bowl, combine the salmon, lemon juice and thyme.
12. Season with salt and pepper.
13. Place the metal rings on the baking sheet.
14. Cover the bottom of each ring with 1/8 of the mashed potatoes.
15. Lay 1/8 of the salmon slices on the potatoes.
16. Cover the salmon with a layer of zucchini arranged in a rosette pattern.
17. Season with salt and pepper.
18. Repeat with the remaining ingredients, ending with a zuchinni layer.
19. Brush with oil.
20. Transfer to the oven and bake in the metal rings for about 25 minutes.
21. Meanwhile, combine the cranberries and parsley.
22. To serve, transfer to 4 dinner plates.
23. Carefully remove the rings.
24. Garnish with the cranberry-parsley mixture and a drizzle of olive oil.
25. Wine suggestion: a New Zealand Sauvignon Blanc.