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

• 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.

black olives, flour, flour, egg, yeast, milk, salt, beet, raspberry vinegar, honey, salt, mascarpone, salmon, butter

Taken from www.seriouseats.com/recipes/2011/08/black-olive-mini-blinis-with-pink-mascarpone-salmon-preserved-beet.html (may not work)