Salmon Tartare and Kiwifruit Salsa on Crostini

Ingredients for kiwifruit salsa:

  • 2 kiwifruit (see tip below), peeled and cut into 5mm (¼inch dice)
  • ½ teaspoon finely julienned root ginger
  • 2 spring onions finely sliced
  • Juice of ½ lemon

Ingredients for Salmon Tartare and Crostini:

  • A little salt
  • 200 g (7 oz) organic salmon, skin and bones removed, cut into 5mm (¼ inch) dice
  • 1 tablespoon extra virgin olive oil
  • 8 thin slices of ‘crunchy crust’ bread – such as ciabatta, French bread sticks or baguette


Mix the kiwifruit, ginger, spring onions, lemon juice and two pinches of salt together.
Let the mixture stand for 10 minutes.
Combine the salmon, half the olive oil and the remaining spring onion.
Stand for 20 minutes.
Pre-heat the oven to 160°C (325°F).
Brush the bread with the remaining oil and bake on a tray until golden and crisp, about 12 – 15 minutes. Leave to cool before using.
To assemble, place a spoonful of the salmon mixture on each crouton then spoon some of the salsa on top.
Serve immediately.

Kiwifruit facts:

Kiwifruit contain twice the amount of vitamin C as an orange, more potassium than a banana and more fibre than a bowl of bran.

Kiwifruit storage tip:

Kiwifruit are best stored at room temperature, away from direct sunlight or exposure to heat.