Ingredients Jump to Instructions ↓

  1. 1 jar pitted California green olives (about 15 ounces)

  2. 1/2 cup fresh mint leaves

  3. 1 small bunch fresh chives Zest of

  4. 1 grapefruit, divided in half

  5. 1 tablespoon grapefruit juice

  6. 1/2 teaspoon cumin powder Pinch ground cinnamon

  7. 1 tablespoon extra-virgin olive oil

  8. 1/2 cup Champagne or sparkling wine

  9. 1/2 coriander seeds, crushed

  10. 1/2 teaspoon honey

  11. 1/8 teaspoon ground sumac

  12. 1/2 cup creme fraiche Kosher salt and freshly ground black pepper

  13. 1 package prepared naan bread,

  14. 2 slices 1 package smoked salmon , about 6 slices torn into smaller slices

  15. 4 grapefruit segments, sliced thin Fresh chives, for garnish , optional

Instructions Jump to Ingredients ↑

  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. 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!


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