AVOCADO STUFFED WITH SMOKED WHITEFISH

FOR THE LIME SAUCE:
4 hard-cooked eggs, yolks rubbed through a sieve and whites finely chopped
1/4 cup milk
1/4 cup fresh lime juice, strained, divided use
1/4 tsp. sugar
salt
1/3 cup vegetable oil
2 Tbsp. olive oil
TO SERVE:
1/2 lb. smoked whitefish, skin and bones removed
2 large ripe avocados
1/2 cup canned pimientos, cut into 1/4x2 inch strips

TO PREPARE THE LIME SAUCE:
Mash egg yolks and milk together in a deep bowl to a smooth paste. Add 1 Tbsp. lime juice, sugar, and salt to taste. Beat in vegetable oil, one teaspoon at a time, making sure each addition is absorbed before adding more. Add olive oil by teaspoonfuls, beating constantly. Stir in remaining lime juice. Set aside.

TO SERVE:
Place fish in a bowl and flake it finely with a fork. Add chopped egg white and lime sauce. Toss gently but thoroughly.

Before serving, cut avocados in half. Remove seeds and any brown tissue-like fibers clinging to the flesh. Spoon fish mixture into avocado halves, dividing it equally and mounding slightly in center. Arrange strips of pimiento diagonally across top of each.

Servings: 4