Orecchiette with salmon & fennel seed crumbs

Orecchiette, meaning "little ears" in Italian, is a small, shell-shaped pasta from selected supermarkets and delis.

Recipe «Orecchiette with salmon & fennel seed crumbs» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g day-old sourdough bread, crusts removed, torn into 1cm pieces, 1 clove garlic, finely chopped, 2 tsp fennel seeds, 1 tsp dried chilli flakes, 125ml extra virgin olive oil , 400g orecchiette or other short pasta, 3 Lebanese cucumbers, peeled, seeded, finely chopped, 2 lemons, zested, juiced , 2 x 150g piece hot-smoked salmon, skinned, flaked, Dill sprigs, to serve.

Ingredients:

• 200g day-old sourdough bread, crusts removed, torn into 1cm pieces 
• 1 clove garlic, finely chopped 
• 2 tsp fennel seeds 
• 1 tsp dried chilli flakes 
• 125ml extra virgin olive oil 
• 400g orecchiette or other short pasta 
• 3 Lebanese cucumbers, peeled, seeded, finely chopped 
• 2 lemons, zested, juiced 
• 2 x 150g piece hot-smoked salmon, skinned, flaked 
• Dill sprigs, to serve 

Instructions

1. Preheat oven to 200°C. To make crumbs, place bread, garlic, fennel seeds and chilli on an oven tray. Drizzle with 60ml (1/4 cup) oil, season with salt and pepper, and toss to combine. Roast for 15 minutes or until golden.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving the pan.
3. Heat remaining 60ml (1/4 cup) oil in reserved pan over medium heat. Add cucumbers and cook for 1 minute or until slightly soft. Add pasta, lemon zest, lemon juice and salmon, and toss to combine. Scatter with fennel seed crumbs and dill to serve.