Cook The Book: Black Olive Mini Blinis With Pink Mascarpone, Salmon, And Preserved Beet Recipe

Name: Cook The Book: Black Olive Mini Blinis With Pink Mascarpone, Salmon, And Preserved Beet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pitted black olives; 1/3 cup buckwheat flour; 1/3 cup all-purpose flour; 1 egg; 1 package dried yeast (21/4 tsp); 1 cup lukewarm low-fat milk; A pinch of salt; 1 small beet, parboiled; 1/2 cup raspberry vinegar; 1 tbsp honey; Salt and freshly ground pepper; 1/3 cup mascarpone; 4 oz smoked salmon; Butter or oil for pan frying

Servings: persons

3/4 cup pitted black olives
1/3 cup buckwheat flour
1/3 cup all-purpose flour
1 egg
1 package dried yeast (21/4 tsp)
1 cup lukewarm low-fat milk
A pinch of salt
1 small beet, parboiled
1/2 cup raspberry vinegar
1 tbsp honey
Salt and freshly ground pepper
1/3 cup mascarpone
4 oz smoked salmon
Butter or oil for pan frying

1
Grind the olives in a food processor. Add the flours, egg, and yeast. Add the milk in a trickle while stirring. Add a pinch of salt. Cover the batter with plastic wrap and leave to rise for 1 hour in a warm place.
2
Cut or slice the beet into very fine slices. Collect the red juice by cutting it over a bowl. Combine the vinegar and honey, season with salt and pepper, and pour over the beet slices. Set aside.
3
Stir the collected red juice into the mascarpone and season with salt and pepper. Heat a flapjack pan, butter the cavities, and pour a spoonful of batter into each cavity. If you don't own a flapjack pan, you can also pour small spoonfuls into a shallow skillet. You may find it easiest with a squeeze bottle if you have one available. Cook until slightly risen and done in a few minutes.
4
Cover the blinis with a layer of pink cream, a slice of salmon, and a slice of beet.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup pitted black olives, 1/3 cup buckwheat flour, 1/3 cup all-purpose flour, 1 egg, and more.

Yes, Cook The Book: Black Olive Mini Blinis With Pink Mascarpone, Salmon, And Preserved Beet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Black Olive Mini Blinis With Pink Mascarpone, Salmon, And Preserved Beet

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