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!
- 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
- 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.
- Using a masher, coarsley mash the potatoes and garlic. Add the sour cream and chives. Adjust the seasoning and set aside.
- With the rack in the middle position, prehead the oven to 350 degrees. Line a baking sheet with parchment paper.
- 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.
- In a bowl, combine the salmon, lemon juice and thyme. Season with salt and pepper.
- 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.
- Meanwhile, combine the cranberries and parsley.
- To serve, transfer to 4 dinner plates. Carefully remove the rings. Garnish with the cranberry-parsley mixture and a drizzle of olive oil.
- Wine suggestion: a New Zealand Sauvignon Blanc.