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