Cod Burger & Avocado Ointment



Sigdal Quinoa & Sunflower (8 crunchy)
8 radishes
A few leaves of curly lettuce
3 ripe avocados
1 shallot
1 large cod fillet
Fresh dill
1 clove of garlic
Extra virgin olive oil



Clean the lettuce and radishes. Peel and slice the shallot.

Remove the flesh from the avocados and crush it in a blender with the clove of garlic and a little olive oil to make it smooth. Season with salt and pepper.

Boil the cod fillet in fish stock for 3 minutes. Drain and set aside.

When the fish is cold, slice it into medium-thick strips.

Spread Sigdal Quinoa and Gluten Free Sunflower Crunch with a layer of avocado cream and cover with cod slices.

Spread a second crunchy Sigdal with avocado ointment and press it firmly onto the salad. Put the two together.

Serve with a few leaves of curly lettuce and radishes. Decorate with fresh dill sprigs.

With Sigdal, dare healthy excess!