Method
Boil the potatoes for about 15 minutes or until tender. Drain and return to the pan. Stand over a very low heat for a minute to remove excess moisture, then mash with half the butter and 50 – 75ml of the milk. Season well cover and set aside.
Preheat oven to 190ºC/ 170ºC fan/ Gas 5. Put the smoked haddock, salmon and cod in a large, wide–based pan. Add the bay leaf, peppercorns and the rest of the milk. Cover and heat very gently until the milk is just at simmering point, then simmer gently for 10 minutes or until the fish flakes easily.
Strain off the milk, reserving it for the sauce, but discard the bay leaf and peppercorns. Skin the fish and break into large flakes. Put in a large oven–proof dish along with the prawns and boiled eggs.
Melt the rest of the butter in a pan. Remove from the heat and stir in the flour. Stir over a low heat for 2 minutes. Gradually whisk in the reserved milk, then bring to the boil whisking until you have a creamy sauce. Season to taste and stir in the parsley
Pour the sauce over the fish and mix together gently with the lemon juice.
Cover with mashed potato and sprinkle with grated cheese. Bake in the oven for 20 – 30 minutes until top starts to go golden brown and bubbly.