Now is the time to start picking elderflowers for cordial, Champagne, infused vinegar etc. For something a bit different, try it in this cure for trout. Also works for other fish but elderflower pairs well with the subtle flavour of trout and they’re both in season now.
1 whole brown or rainbow trout, or 1 fillet of sea trout, filleted and pin-boned
1/2 tsp freshly ground black pepper
2 tsp sea salt
2 tsp demerara sugar
3-4 heads of elderflowers
5-6 lightly crushed fennel seeds (optional)
Mix the salt, sugar and pepper together in a small bowl.
Cover the flesh side with the salt/sugar cure.
Inspect the elderflowers and wash gently to remove any insects/dirt.
Place the elderflowers on top of the cure, wrap up tightly in cling film and store in the fridge for a couple of days.
After 2 days (larger sea trout fillets may take longer), wash off the flowers and cure with cold water, pat dry with a clean cloth or kitchen paper.
Slice thinly or dice into cubes.
Serve with slightly sweet and/or peppery garnishes.
I served it at the supper club with sliced radish, cox apple, pea shoots, broad beans and dressed with a cider brandy and honey reduction. Photo below.