Beetroot Marinated Smoked Salmon and Mussel Blini

Blend the beets in a blender until smooth (no need to  pass-through).

Wrap tsalmon in the beet mixture, vacuum seal, and he smoked marinate overnight.

Combine the blini ingredients, pass through sieve, and let rest for half a day.

Cook in a frying pan, cut out with a ring mould, and let cool.

For the mussel and ricotta mousse, sauté the shallot and mussels in white wine, let cool, then dice. Add remaining ingredients and adjust seasoning.

Dice the orange compote and beetroot.

Place the ricotta mousse on top of the blini, then add the salmon.

Garnish the top with caviar, dill, beetroot, and orange slices.