- 225g / 8 oz smoked haddock
- 250g / 9 oz cod fillets
- 100g / 3 ½ oz diced raw salmon
- 1 lemon
- 1 tsp black peppercorns
- 1 bay leaf
- 1 lemon thyme sprig
- 150ml / 5 fl oz milk
- 150ml / 5 fl oz water
- 25g / 1 oz unsalted butter
- 25g / 1 oz flour
- 3 tbsp freshly chopped parsley
- 3 hard boiled eggs, roughly chopped
- salt and ground black pepper
- broccoli, to serve
For the Mash
- 450g / 1lb potatoes, peeled and cut into quarters
- grated cheese
- 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.