SMOKED SALMON CANAPE WITH GREEN OLIVE GRAPEFRUIT TAPENADE

Smoked Salmon Canape with Green Olive Grapefruit Tapenade image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

Previous Next

1 jar pitted California green olives (about 15 ounces)
1/2 cup fresh mint leaves
1 small bunch fresh chives
Zest of 1 grapefruit, divided in half
1 tablespoon grapefruit juice
1/2 teaspoon cumin powder
Pinch ground cinnamon
1 tablespoon extra-virgin olive oil
1/2 cup Champagne or sparkling wine
1/2 coriander seeds, crushed
1/2 teaspoon honey
1/8 teaspoon ground sumac
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 package prepared naan bread, 2 slices
1 package smoked salmon, about 6 slices torn into smaller slices
4 grapefruit segments, sliced thin
Fresh chives, for garnish, optional

Steps:

In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!