Individual Salmon, Potato and Zucchini Strata

"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!"
 
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photo by keeneyfb photo by keeneyfb
photo by keeneyfb
photo by keeneyfb photo by keeneyfb
Ready In:
1hr 25mins
Ingredients:
11
Yields:
4 strata
Serves:
4
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ingredients

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directions

  • 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.

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