3 large Zespri kiwis
18 large prawn
3 tablespoons black or red caviar, or lumpfish roe
Salt and pepper to taste

Cut the kiwifruit in half using a zigzag movement. Carefully scoop out the flesh, leaving about 5mm (1/4 in) around theoutside edge. Cut the flesh in 5mm (1/4 in) cubes. Select 6 cocktail sticks and thread two prawns onto each. Dice the remaining prawns. Mix with the diced kiwifruit, caviar or lumpfish roe and the salt and pepper. Firmly set the kiwifruit shells into six egg cups.
Carefully fill the shells with the combined ingredients. Top with the skewered prawns. Serve on a plate surrounded by tiny squares of buttered rye bread.