Preparation

1. Heat oven to 210c. Slice kumara into 1 cm rounds, and spread them out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake until just starting to brown and firm up – about 15-20 minutes. Leave to cool.
2. In a bowl combine sour cream, mayonnaise, lemon juice, horseradish and salt and pepper to taste. Set aside.
3. Briefly toast the chopped walnuts in a dry frying pan on a low to medium heat. Keep a careful eye on them because they can burn quickly. Give them a shake around every minute or so, and remove them from the heat when they are just beginning to brown.
4. To prepare the canapé, top each piece of kumara with a teaspoon of horseradish crème in the middle. Add a bite-sized piece of smoked venison (cut the meat ahead of time using a sharp knife or kitchen scissors). Dollop some pesto on next – around half a teaspoon. Arrange the canapé on a serving platter or board.
5. Finish them off with a sprinkle of chopped, toasted nuts. Drizzle over a few drops of pomegranate molasses, and garnish with fresh chives and a grind of salt and pepper.
6. Serve your canapé with more grated horseradish.
   These canapé are best served straight away, though you can make the horseradish crème ahead of time and keep it in the fridge until you’re ready to prepare and serve them.