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.