Smoked Salmon Canape with Green Olive Grapefruit Tapenade

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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