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1/2 lb smoked fish 4 eggs, hard-boiled, with whites separated from
yolks 1/4 cup milk 1/4 cup lime juice 1/4 tsp sugar 1/2 tsp salt 1/3
cup light cooking oil 2 tblsp olive oil 2 large ripe avocados 1 large red
bell pepper, or a dozen pimentos from a can or jar
Remove the skin and bones from fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a
smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice.
Then beat in the vegetable oil, a teaspoon or so at a time. Add the
olive oil in the same gradual manner. chop 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 pits, and fill
cavities with the fish mixture. Garnish with pepper or pimento, and
pass around the remaining lime juice to sprinkle on individual
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