Cut the frozen salmon into 2cm cubes.
Wash the chicory, halve and remove the stalk. Cut the chicory into thin strips.
Grate the zest of the orange, then squeeze the juice.
Heat the oil in a pan and fry the chicory strips over a medium heat for 1-2 minutes.
Sprinkle over the flour and stir for 1 minute. Pour in milk and season with salt, pepper and orange zest. Cook for 5 minutes, stirring, over a low heat.
Cook the pasta in boiling salted water according to the pack instructions.
Add the orange juice, sour cream and salmon cubes to the pan. Simmer over a low heat for a further 3-4 minutes. If necessary, add some water. Season with salt and pepper.
Drain the pasta. Serve with the salmon and chicory sauce.