Makes 4 cups

Ingredients:

1/2 pound smoked fish
4 hard boiled eggs
1/4 cup milk
1/4 cup lime juice
1/4 teaspoon sugar
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons olive oil
2 large avocados
1 (8 ounce) jar pimientos

Remove the skin and bones from fish and flake the flesh with a fork. In a large 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 mix the avocado into the fish mixture. Fill the cavities of the avocado with the fish mixture. Garnish with pimento, and serve the remaining lime juice to sprinkle on individual servings.