Black Olive Mini Blinis with Pink Mascarpone, Salmon and Preserved Beetroot

For the Blini Batter

• 100 g (4 oz/¾ cup) pitted black olives
• 50

Grind the olives in a food processor. Add all of the flours, egg and yeast. Fold in 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 beetroot in very fine slices. Collect the red juice, by cutting it over a bowl. Combine the vinegar and honey, season with salt and pepper a