Preheat the oven to 350°F (180°C).Drain the sun-dried tomatoes.In a bowl, mix the eggs, flour, and baking powder.Gradually add the sun-dried tomato oil and warm milk (heated for 1 minute in the microwave).Add the mozzarella, season with pepper, and mix.Slice the avocado and smoked salmon into thin strips.Pour a thin layer of dough into a 10.5″ (26cm) non-stick or silicone bread mold, then layer the avocado slices, a layer of dough, the smoked salmon slices, a layer of dough, the chopped sun-dried tomatoes, and finally the remaining dough.Bake for 45 minutes. Unmold while still warm.