Heat white wine and clear soup with a little salt, pepper and sherry vinegar. Allow gelatine to melt in it.
Cut smoked salmon into strips, cut spring onions in half lengthwise, blanch.
Put a small amount of jelly in a loaf pan to set. Layer salmon and onions in staggered layers. Top with jelly, set.
S A U C E: Mash peeled kiwis with vinegar and oil, season.