Method
Remove the skin and bones from the smoked fish and flake the
flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until the
form a smooth paste.Add the sugar, salt and 1 tablespoon of
the lime juice. Then beat in the olive oil, a teaspoon at a
time.
Chop the egg whites finely and add them to the bowl, along
with the fish. Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove the pits
and fill with the fish mixture.
Garnish with pepper and pass around the remaining lime juice
to sprinkle on individual servings.
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