Ingredients:

1 orange Bell Pepper

1 pound fresh cranberries

1/2 cup Sugar

1/4cup Orange Juice

1 Jalapeno Pepper, chopped

2 ripe avocados, pitted, peeled, and diced

1/4 cup Fresh Cilantro, chopped

Directions:

Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.

Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper and jalapeno. Stir avocado and cilantro into salsa. Season to taste with salt and pepper.

Ingredients:

1/2 pound smoked salmon

4 Eggs hard boiled

1/4 cup milk

1/4 cup lime juice

1/4 teaspoon sugar

1/2 teaspoon salt

1/3 cup olive oil

2 tablespoons Olive oil

2 large Avocados

Pimentos

Directions:

Flake the flesh with a fork. In a deep 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 fill cavities with the fish mixture. Garnish with pimento.