Remove the skin and bones from the fish and flake the flesh.
To make the dressing, remove the yolks from three of the eggs and mash them with the milk to make a smooth paste. Add the sugar and half the lime or lemon juice.
Whisk in the oil, a little at a time.
Chop the egg whites finely and add them to the fish. Add the dressing and mix well.
Divide the salad leaves between the serving plates. Add the avocado and pepper slices and top with the fish mixture.
Cut the remaining eggs into quarters and divide tham among the servings.
Drizzle with the remaining lime or lemon juice and season to taste with salt and freshly ground black pepper.
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