These wild ‘’capers’’ are made with elderberries when they are still green and hard, in other words before they are fully mature. They are then salted and left to marinate in the brine for several weeks until they have reached their full potential. The result is a unique, refined and resolutely different condiment.
The Noma restaurant in Copenhagen, a pioneer in Nordic cuisine, developed this recipe. We offer a similar recipe developed in our kitchen.
The forest has vast stores of unusual tastes and this exceptional product illustrates that there is no limit to the exploration of these foods.