Individual Salmon, Potato and Zucchini Strata

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

Another Ricardo recipe This can be assembled a day ahead. Cook just before serving. My picture isn't taken at the right angle - you can't see all the pretty layers. Trust me - it IS pretty!

Ingredients Nutrition

Directions

  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.