Cook the Book: Black Olive Mini Blinis with Pink Mascarpone, Salmon, and Preserved Beet
You can never have too many morn meal recipes, so give Cook the Book: Black Olive Mini Blinis with Pink Mascarpone, Salmon, and Preserved Beet a try. One serving contains 67 calories, 2g of protein, and 6g of fat. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up beet, raspberry vinegar, egg, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet.
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.
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.
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.
Cover the blinis with a layer of pink cream, a slice of salmon, and a slice of beet.