Start this recipe by half cooking the pasta in boiling water. Meanwhile, prepare the salmon and sauce. Heat up oil and butter in a large pan and quickly seal the salmon pieces for a minute or two. Remove the salmon from the pan and sauté the leek for 4 minutes. Add in the milk and dolcelatte cheese and heat through until the cheese melts and leaves a thick sauce. Season to taste with salt and pepper and stir in the lemon zest, parsley and dill. Place the pasta into a large oven dish and scatter over the steamed broccoli florets. Scatter over the sealed salmon pieces and finally pour over the dolcelatte cheese sauce. Stir all the ingredients together gently, making sure you do not break up the salmon pieces. Sprinkle over the crushed hazelnuts and bread crumbs and cook in the oven at 200`c for just 10-15 minutes for the top to turn golden brown.

Serves 4

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