3 lg. avocados
2 salmon steaks
Fresh lemon juice
1/2 c. mayonnaise
1 tbsp. fresh dill, chopped fine (or 1 tsp. dried dill)
White pepper and lemon juice to taste
2 tbsp. capers
Lettuce leaves (Bibb is best)
Fresh dill or parsley, garnish

Poach salmon steaks and chill for 2 hours. Cut avocados in half, lengthwise. Carefully remove pits. Squeeze lemon juice over surface to keep from darkening. After salmon has thoroughly chilled, remove bones and skin. Break up salmon and mix well with mayonnaise, chopped dill, pepper and lemon juice. Gently mix in capers. Fill avocado cavities with mounded salmon mixture. Serve on lettuce leaves with dill or parsley garnish. Nice appetizer or summer luncheon dish. Serves 6.