2 Zespri gold kiwis
1/2 teaspoon ginger
3 spring onion
A little bit of salt
200 g smoked salmon
1 tablespoon virgin olive oil
8 bread slices (ciapatta)
1 lemon

Peel and cut Zespri gold kiwis in small cubes. Julien two spring onions.
Mix Zespri Gold kiwis, miced spring onions, ginger and lemon juice with a little bit of salt. Leave to set for 20 minutes. Cut salmon in small cubes and add minced spring onion and olive oil. Leave to set for 20 minutes. Pre-heat oven at 160 ºC. Put bread in the oven until brown and crunchy. Put salmon mixture on hot bread and add kiwi sauce on the salmon.