1 cup Kalamata olives, pitted
2 ½ tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 ½ tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
½ teaspoon finely grated orange peel
½ teaspoon (scant) finely grated lemon peel
¼ teaspoon finely grated lime peel
Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
Garlic Toasts with Smoked Salmon and Herring:
15 pieces sliced french bread, sliced 1/4 inch thick on an angle
2 garlic cloves, minced
2 Tablespoons margarine, melted
10 pieces smoked salmon
5 pieces herring
fresh chives, chopped (optional)
Combine the margarine and the garlic. Brush on to the bread slices. Preheat the oven to 400 degrees. Put bread in a single layer on a jelly roll pan or on a pan with low sides. Toast bread until crisp and light brown. Cool and store in a ziplock until ready to use.
To Assemble: Spread tapenade on top of garlic bread. In center, decoratively place the smoked salmon OR the herring. Sprinkle with capers and chopped chives.