Preparation
Cut the avocado in half, remove the stone and remove the flesh, which you will place in the bowl of a blender with the lemon juice, crème fraîche, salt and pepper.
Blend coarsely to obtain a cream.
Chop the red onion and place it on your Sigdal rye and spelt bran cracker.
Add a few leaves of lamb's lettuce, washed beforehand, and a generous spoonful of avocado cream.
Place a few diced tomatoes on top and sprinkle with sesame seeds and poppy seeds.
With Sigdal, dare healthy excess!
