- 200g day-old sourdough bread, crusts removed, torn into 1cm pieces
- 1 clove garlic, finely chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dried chilli flakes
- 125ml (1/2 cup) extra virgin olive oil
- 400g orecchiette pasta or other short pasta
- 3 Lebanese cucumbers, peeled, seeded, finely chopped
- 2 lemons, zested, juiced
- 2 x 150g piece hot-smoked salmon, (see note) skinned, flaked
- Dill sprigs, to serve
- Step 1Preheat 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.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving the pan.
- Step 3Heat 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.
- Low sugar
Hot-smoked salmon is available from the refrigerated section of supermarkets.
Italian cooks often add fried or roasted breadcrumbs, “pangrattato”, to add texture and flavour to pasta. Here, they’re infused with fennel seds and chilli for extra bite.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: MasterChef