Smoked Salmon Canape with Green Olive Grapefruit Tapenade

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  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. 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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