12 days of Christmas | no. 2

Red Square as an oxymoron - the progressive, contemporary, Stalin-esque restaurant.  It sits among the glitter of Sin City, hidden by the palm fronds of Mandalay Bay.  A decapitated Stalin, standing 20 feet tall, marks the entrance.

When you're feeling the hard bite of winter, remember how cold the Russians are, and eat these...



siberian nachos
adapted from Red Square restaurant

20 wonton wrappers
1 lb. gravlax, thinly sliced on bias (recipe below)
1/4 cup wasabi cream (whisk 3:1 parts creme fraîche to wasabi)
1 tablespoon chives, finely chopped
tobiko or caviar (to garnish, optional)
black sesame seeds (to garnish)
vegetable oil

Using a sharp knife cut the wonton wrappers into triangles.  Heat 1" oil in a large, deep skillet.  Gently fry wonton triangles until  evenly browned and crisp, being cautious not to overcrowd the pan. Drain wontons on paper towels.

Mix 1/4 cup creme fraîche to 2 tablespoons wasabi.  Adjust the wasabi amount based on your spice tolerance.  Carefully spoon into a small ziploc bag.

To assemble, top each wonton chip with gravlax, thinly sliced on the bias. Drizzle wasabi cream into a crosshatch pattern over the salmon. (wasabi cream is easily managed in a small ziploc bag with the tip of the corner snipped off for better control). Top with chives, black sesame seeds and caviar (if using).

Serve with ice cold vodka and your favorite Tolstoy novel.

gravlax
adapted from Saveur | 3-4 day preparation

1 skin-on, center-cut, whole salmon fillet (about 2 lbs.)
1 small bunch roughly chopped dill (about 3 tablespoons)
2 tablespoons kosher salt
1 tablespoon ground peppercorns
1 tablespoon sugar
3 tablespoons vodka

Combine dill, salt, pepper, and sugar in a small bowl and stir together. Remove any bones from the salmon with tweezers or small pliers. Place fish flat in a long glass baking dish, skin side down. Rub salt, sugar, and dill mixture into flesh.

Cover loosely with plastic wrap, then place a slightly smaller baking dish directly on top of fish. Weigh it down with 3 large cans. Refrigerate for 3 to 4 days, turning salmon each day.

Rinse salmon in cold water and pat dry. Use a long, sharp slicing knife to slice thinly on the bias right before serving.