Method:
1 Place fish on a plate, coat both sides with the salt and add thyme. Stand for 5 minutes.
2 Heat milk in a small saucepan over medium heat. Add bay leaves and garlic. Add fish and thyme sprigs, poach for 8-10 minutes or until cooked through.
3 Place potatoes into a microwave-safe bowl, cover with damp paper towel, microwave on High/100% for 4-5 minutes, or until tender.
4 Place potatoes, oil, lemon rind, and parsley in a bowl. Crush potatoes with a fork. Flake the fish into the bowl and stir gently to combine.
5 Heat oil in a frying pan over medium heat, add bread and cook for 2 minutes on each side or until golden.
6 Place egg ring onto a serving plate to use as a mould. Spoon the fish mixture into the mould, top with a scoop of sour cream and season to taste. Carefully remove the mould and serve with sourdough.