Heat 4 tbsp of extra virgin olive oil in a large frying pan and cook the breadcrumbs for about 2-3 minutes or until golden. Season with salt and pepper to taste and set aside.
Cook the Tortellini according to package instructions. Transfer the tortellini to a big bowl. Add smoked salmon and dill, half of the breadcrumbs and citrus zest, drizzle some extra virgin olive oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Sprinkle with toasted breadcrumbs and citrus zest and serve immediately.