First prepare the toasted bread by chopping garlic. Cut out the bread in the 3.5cm ring shape. Then toss the bread with chopped garlic, thyme, olive oil, and half cup of melted butter. Bake in the oven for about 1 hour at 100C, then turn up to 160C for the last 5 minutes.
In the meantime, boil water and cook potato in the boiling water for about 25 minutes or until the middle is soft when a knife is inserted.
Drain the potato, peel off the skin and mash it while adding the remaining of the melted butter.
Add 2-3 tablespoon of WORLDFOODS Cambodian Pineapple Lemongrass Sauce. For extra aroma, fold in some freshly chopped lemongrass (optional). Season with some salt and pepper. Whisk until the mixture is smooth. Transfer into a piping bag.
To assemble, line up the toasted bread on a platter. Pipe out the lemongrass mashed potato then top with a slice of smoke salmon, garnish with some chopped chives.