Makes 4 servings
Time to make:
Calories per Servings:
4 Hard-cooked eggs
1/4 cup Milk
1/4 cup Strained fresh lime juice
1/4 tsp Sugar
1/2 tsp Salt
1/3 cup Vegetable oil
2 tbsp Olive oil
1/2 lb Smoked whitefish
2 large Ripe avocados
12 Strips of fresh red bell-pepper or canned-pimiento
STEP BY STEP:
Rub the yolks through a sieve and chopped the whites finely.
Cut red bell-pepper or pimiento about 1/4 inch wide and 2 inches long.
In a deep bowl, mash the egg yolks and milk together with a spoon ortable fork until they form a smooth paste. Add 1 tablespoon of the lime juice, the sugar and the salt.
Beat in the vegetable oil, a teaspoon or so at a time; make sure each addition is absorbed before adding more. Add the olive oil byteaspoonfuls, beating constantly. Stir the remaining lime juice intothe sauce and taste for seasoning.
With your fingers or a small knife, remove the skin from the fish andpick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add the chopped egg whites and the sauce, and toss together gently but thoroughly.
Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.
Spoon the fish mixture into the avocado halves, dividing it equallyamong them and mounding it slightly in the center. Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado and serve at once.