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Dilly Salmon Pasta Salad with Pickles and Caraway Breadcrumbs
Ingredients
- 2 Tbsp. unsalted butter
- ¾ cup panko bread crumbs, or homemade bread crumbs
- 1 tsp. ground caraway seeds
- Kosher salt and freshly ground black pepper
- 1 lb. conchiglie (shell) or orecchiette pasta
- ¾ cup coarsely chopped dill or bread-and-butter pickles, plus 1 Tbsp. brine
- 3 Tbsp. finely chopped parsley leaves
- 2 Tbsp. finely chopped dill fronds, plus more whole fronds for garnish
- 2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. bottled horseradish
- 2 tsp. Dijon mustard
- Pinch cayenne pepper
- ½ small red onion, very finely chopped
- 2½ cups flaked cold cooked salmon (see headnote)
- ½ cup crème fraîche, or sour cream
- ½ cup mayonnaise, plus more to taste
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