GRAVLAX
Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the herbs, and pour the vodka over the whole mixture.

Sprinkle the remaining salt mixture over the remaining half of salmon. Place salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

FRIED WONTONS
Heat oil in a sauce pan to 350 degrees, use a candy thermometer to adjust temperature.

Fry wonton wrappers flat until lightly golden brown.

Drain on a paper towel. Set aside until needed.

LIME SOUR CREAM
Whisk ingredients together. Adjust seasoning with salt & pepper.

BASIL OIL
Whisk ingredients together. Adjust seasoning with salt & pepper.

PLATING
Place one of the wonton wrappers on the plate. Slice Chèvre thinly, on a bias for a longer thinner cut. Warm slightly in the oven or microwave, do not cook. Place baby field greens in a bowl and toss with 1/2 of the basil oil.

Place 1/2 of the tossed greens on the first layer of wonton. Place 2 slices of the warmed Chèvre atop the greens.

Place 1/2 of the gravlax, folded over for a taller stack.

Place the next piece of wonton and repeat.

The last piece of wonton is placed on top at an angle to expose the fish and Chèvre. Garnish with the lime sour cream, basil oil and basil sprig.