Festive Season Canapes | Marcus Wareing

Ingredients

• 10g butter
• ½ onion, finely diced
• 250g sausage meat
• 2 tbsp finely chopped sage
• 25g golden raisins, finely chopped
• 2 tbsp finely chopped toasted pistachio nuts
• Vegetable oil, for deep-frying
• Sea salt and freshly ground black pepper
• 30g plain flour, seasoned with salt and pepper
• 2 eggs, beaten
• 60g dried breadcrumbs (panko or homemade from old bread)
• 1 tbsp olive oil
• 2 small parsnips, peeled and grated (250g)
• 25ml milk
• 1 tbsp horseradish sauce
• 2 tbsp creme fraiche
• 150g piece of boneless and skinless salmon fillet
• 1 tbsp rock salt
• Finely grated zest of ½ orange
• 25ml gin
• 3 slices of pumpernickel bread, toasted
• 2 tbsp finely chopped dill
• 1 small celeriac, peeled and halved
• 2 tbsp olive oil
• 1 tsp table salt
• ¼ bunch of thyme, leaves picked
• 3 tbsp finely chopped toasted hazelnuts
• 100g brie