1/4 c. olive oil
2 tbsp. heavy cream
2 tbsp. Dijon mustard
1/2 c. onion, diced
2 tbsp. fresh dill, minced
3 tbsp. lemon juice & extra for rubbing avocados
2 tsp. steak sauce
1/2 tsp. ground white pepper or to taste
6 oz. smoked salmon, coarsely chopped
2 lg. avocados

Combine olive oil, cream, mustard, onion and dill in a medium mixing bowl and mix well with a wooden spoon. Stir in 3 tablespoons lemon juice, steak sauce and pepper. Add chopped salmon and carefully mix just until coated. Cover and refrigerate until serving time. Just before serving, cut avocados in half lengthwise and remove pit. Rub cut edges of avocados with lemon juice to prevent discoloration. Mound smoked salmon into cavity of each half and serve.

NOTE: Pathmark sells smoked salmon ends at $4.00 a pound.