Smoked Salmon Canape with Green Olive Grapefruit Tapenade

Ingredients

• 0.5  coriander seeds crushed
• 0.5 cup crème fraîche 
• 0.5 teaspoon cumin powder 
• 1 small bunch chives fresh
• 4 servings chives fresh for garnish, optional
• 0.5 cup mint leaves fresh
• 4  grapefruit segents sliced thin
• 1 tablespoon grapefruit juice 
• 1  zest of 1 grapefruit divided
• 1 pinch ground cinnamon 
• 0.1 teaspoon ground sumac 
• 0.5 teaspoon honey 
• 4 servings kosher salt and pepper black freshly ground
• 1 package naan bread prepared
• 1 tablespoon olive oil extra-virgin
• 15 ounces california olives green pitted
• 1 package salmon smoked
• 0.5 cup sparkling wine 

Equipment

• food processor
• bowl
• frying pan
• grill pan

Directions

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.
2. 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.
3. 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.
4. Heat a grill pan or large nonstick skillet and warm the naan bread on both sides.
5. 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!