Individual Salmon, Potato and Zucchini Strata

Name: Individual Salmon, Potato and Zucchini Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yukon gold potatoes, peeled and cut into pieces; 8 garlic cloves, peeled; ½ 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

Servings: persons

4 yukon gold potatoes, peeled and cut into pieces
8 garlic cloves, peeled
½ 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

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.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 yukon gold potatoes, peeled and cut into pieces, 8 garlic cloves, peeled, ½ cup sour cream, 2 tablespoons fresh chives, chopped, and more.

Yes, Individual Salmon, Potato and Zucchini Strata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!