LapLap I foraged some elderberries today and will try to make "Elderberry Capers"
https://www.wildfooduk.com/wild-food...rberry-capers/

My social circle growing up included adults who made elderberry “wine” using ripe elderberries and elderflower cordial (yum!) using the blossom/flowers.

Never known anyone to make use of the unripe fruit, we’ll need an update.

Had them today with smoked salmon and I think they are better than normal capers, the flavour is lighter and floral (so more on brand with the Nordic salmon) and they had an interesting popping texture a bit like tobiko.
But for French and further south dishes/sauces I'll stick with regular capers.