Ingredients Edit

Directions Edit

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

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