Although this combination of papaya and caviar is a breeze to assemble, it delivers on both looks and bold flavour. It could be made as a large platter for a crowd, or, plated in large, low bowls to effortlessly create smart individual starters for a meal. One could probably serve it with some crusty bread, but it is probably better to keep it simple and enjoy how well the few additional ingredients combine with the papaya.
In addition to being quite pricey, caviar is one of those divisive food items that people either adore or detest. Real caviar would give the dish a deep umami richness, so feel free to use it if you’re feeling flush, or opt for trout eggs where their beautiful deep salmon colour would echo that of the papaya. However, this recipe uses seaweed or kelp caviar, an environmentally friendly plant-based alternative that is quite affordable at about R 60 for 250 g. While not entirely as rich as caviar from fish, the seaweed caviar still offers fresh sea flavours to complement the papaya and pine nuts.
To draw the dish together this recipe uses a homemade mayonnaise made with boiled egg. A small amount of sesame oil and capers impart deeper complexity to the mayonnaise, which combines surprisingly well with the earthiness of the pine nuts and the delicious umami notes of the caviar.