• 4 small squid, cleaned
• 2cm bottarga (for grating)
• 16 small sorrel leaves
• 4 slices sourdough bread
• Extra virgin olive oil, for drizzling

Dressing

• 200g Greek yogurt
• 1 large sweet gherkin, finely diced
• 6 cornichons, finely diced
• 1 tbsp lilliput capers, drained
• 2 tsp anchovy essence
• 2 tsp chopped tarragon
• 1 tbsp chopped curly parsley
• Squeeze of lemon juice

Cut down one side of the squid so that it opens up flat. Scrape away any internal residue or membrane. Slash the squid herringbone style making sure to not cut all the way through. Cut each squid in thin slices and then cut the slices into small dice. Set aside.

Meanwhile combine the dressing ingredients, check seasoning.

15 minutes before serving, add enough dressing to the squid to coat generously.

Drizzle the sourdough with olive oil and toast both sides.

Place sorrel leaves (shredded if large, whole if small) on the toast. Top with the squid tartare and grate bottarga over the top.