In a saucepan add the cod fillets, smoked fillets, milk, water, peppercorns, lemon, bay leaf and thyme.
Bring to the boil, then reduce the heat and cook for a further 8 minutes until the fish is nearly cooked.
Strain, making sure to reserve the cooking liquid.
Wait until the fish is cool and then skin and debone, flake into a bowl.
Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute, add the milk/water mix that the fish was cooked in a bit at a time, stirring (or whisking) all the time to ensure there are no lumps, continue adding until you have made a white sauce. Add the parsley, and season with salt and pepper.
Meanwhile cook the potatoes until soft and then mash with the butter and milk, season to taste.
Add the raw salmon to the cooked fish and then add the eggs, and white sauce mix together with a wooden spoon and then transfer to an oven proof dish. Preheat the oven to 200C / 400F.
Spread the mash over the fish mixture ensuring it is evenly distributed, dot with some butter and sprinkle with grated cheese, cook for about 20-25 minutes until the top is golden brown and the inside bubbling.
Serve immediately with some broccoli.
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