• 4 hard-cooked eggs, yolks rubbed through a sieve and whites finely chopped
• 1/4 cup milk
• 1/4 cup fresh lime juice, strained
• 1/4 tsp. sugar
• 1/3 cup vegetable oil
• 2 Tbs. olive oil
• 1/2 lb. smoked whitefish, skin and bones removed
• 2 large ripe avocados
• 1/2 cup canned pimientos, cut into 1/4x2 inch strips

Mash egg yolks and milk together in a deep bowl to a smooth paste. Add 1 Tbs. 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. 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.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 692, fat 62.3g, 78% calories from fat, cholesterol 236mg, protein 21.2g, carbohydrates 19.2g, fiber 10.7g, sugar 3.9g, sodium 123mg, diet points 17.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.2, Fruit: 1.1, Bread: 0.0, Lean meat: 0.9, Fat: 11.7, Sugar: 0.0, Very lean meat protein: 1.7

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The recommended wine is: Fumé Blanc.