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1
Boil your potatoes with skins on, until tender for a half hour in salted water. Drain, cool and peel. Place potatoes into a ricer and push them through (or mash, if you don't have a ricer). Pour in salt and white pepper to taste, 1 TBSP garlic powder, evaporated milk and olive oil. Mix thoroughly and set aside.
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2
Drain a can of salmon and remove black skin and all bones. Mash salmon in a separate bowl and add chopped dill pickles (or relish), minced onion, mayonnaise, TBSP garlic powder, black pepper and chopped eggs. Mix well.
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3
Dice tomatoes into small cubes, and place in a separate bowl, then sprinkle with dill, salt, pepper and red wine vinegar.
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4
Spray a quart size dish with Pam and put half the potato mixture into it, smooth with the back of a spoon. Using a slotted spoon, place the tomatoes on top as the 2nd layer, making sure to bring the tomatoes to the edges as well as the middle.
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5
Spoon out the salmon-egg salad and smooth carefully over the top of the tomatoes--this is your 3rd layer. Slice avocados in half, remove pit. cut into thin slices while still in the skin, then scoop out with a large soup spoon. Layer this on top of the salmon-egg mixture--this is your 4th layer.
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6
Carefully spoon the other half of the potato mixture over avocado as your top layer, then sprinkle with dill, decorate with dill pickle chips or slices and sliced fresh radish. Cover and chill for at least one hour before serving. Cut into neat squares and serve with cold vegetable salad.
