4 Yukon Gold potatoes, peeled and cut into pieces

8 cloves garlic, peeled

1/2 cup (125 ml) sour cream

2 tablespoons (30 ml) chopped fresh chives

1 1/2 lb (675 g) skinless salmon fillet, cut crosswise into thin strips

1 tablespoon (15 ml) lemon juice

2 teaspoons (10 ml) chopped fresh thyme

1 zucchini, cut into thin rounds

Salt and pepper

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, coarsely mash the potatoes and garlic. Add the sour cream and chives. Adjust the seasoning. Set aside.

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Oil 4 metal rings or round cookie cutters about 7 cm (2 3/4 inches) high and 9 cm (3 1/2 inches) across. If necessary, substitute 540-ml (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. Layer 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 zucchini 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.

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