Brown the pine nuts in a pan and let them cool.
Cut the smoked salmon into 1 cm cubes.
Chop the shallots and tarragon (only the leaves, without the stem). Cut the tomatoes, kiwi and cucumber into very small cubes. Put everything in a salad bowl and mix with the smoked salmon.
Add the lime juice, a pinch of pepper and a drizzle of extra virgin olive oil. Mix again, cover with film and let stand in the fridge for about 3 hours.
Meanwhile, squeeze the juice from the oranges and boil over high heat.