Hot Smoked Salmon Canape's with Kiwi, Strawberry and Cucumber

Incredibly simple and highly effective canape for any dinner party or function. The cool, refreshing cucumber and kiwi cuts through the oily salmon and sweet strawberry kecap manis dressing. Creating harmony in your mouth and the best part is they are almost virtually fat free!

1 cucumber
4 kiwi
250g hot smoked salmon
100ml kecap manis
60g strawberries
3 dashes of tabasco sauce

Method:
Hull the strawberries and place in sauce pan with kecap manis and tobasco. Put pan over a medium heat and bring to a slow simmer, cook till strawberries are just mushy.  Place sauce in food processor and blend till smooth.
Slice cucumber into 5mm thick rounds and lay out evenly on serving patter. Top and tail the kiwi, then using a sharp paring knife slice off the skin by running the knife down the sides of the kiwi. Place kiwi on its side the cut into thin rounds, top each piece of cucumber with a slice of kiwi. Gently flake small chucks of salmon and place on top of each canape. Finally using a teaspoon drizzle a small teaspoon sauce over the salmon and serve as soon as possible.