Smoked Salmon Canape With Green Olive Grapefruit Tapenade
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Grapefruit Juice1 tsp
Cumin Powder1 pinch
Ground Cinnamon1 tbsp
Extra-Virgin Olive Oil1 cup
Champagne1 tsp
Honey1 tsp
Sumac (ground)1 cup
Creme FraicheDirections:
1
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
2
Dont over process, it should be a little chunky, but still finely chopped
3
Pour the Champagne into a small saute pan with coriander seeds
4
Bring to a boil over medium-high heat and reduce until it just turns syrupy
5
Strain the mixture and set aside to cool
6
In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche
7
Season the mixture with salt, and pepper, to taste
8
Heat a grill pan or large nonstick skillet and warm the naan bread on both sides
9
Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces
10
Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche
11
Balance a short length of chive on top if you want to be extra fancy!