Make the cream cheese and pistachio mix by adding 12-15 crushed pistachios to the cream cheese. Then add 3 sprigs of finely chopped dill and mix in thoroughly.  Season and leave in the fridge.

Next make the chunky guacamole by following the recipe on the link.

Next, pour the vegetable oil into a average sized frying pan until there is around 3cm of oil in the pan. Heat the oil to frying temperature and then add the sliced parsnips. Fry until they start to turn brown and then remove with a slotted spoon and place on kitchen paper to cool.

Now take the prawns and coat with either cayenne pepper or chill powder. Then fry the prawns and cook through if raw, or heat through is pre-cooked.

Next make the smoked salmon rolls. Cut each sliver of smoked salmon into 2 cm strips and the roll each strip as if you were rolling up a poster or a rug. Finish by adding a sprig of dill to the top of each roll.

Finally assemble the canapes. For the spicy prawn canapes take a teaspoon and spoon the guacamole into the centre of the parsnip slice. Then finish by slotting a spicy prawn on the top. 

For the smoked salmon canapes take a teaspoon and spoon the cream cheese and pistachio mix into the centre of the parsnip slice. Then finish by adding a smoked salmon roll to the cream cheese and sprinkle with some pistachio crumbs.

And there you have it. Christmas Parsnip Canapes that will make your friends and family gasp and go wow!!