Ingredients

• 900g/2lb floury potatoes
• peeled and cut into chunks
• 100g/3½oz butter
• 100ml/3½fl oz milk
• salt and freshly ground black pepper
• 2 free-range eggs
• 600ml/21fl oz milk
• 1 bay leaf
• 1 leek
• finely chopped
• 100g/3½oz smoked haddock fillet
• skinned
• 200g/7oz salmon fillet
• skinned
• 50g/1¾oz butter
• 50g/1¾oz plain flour
• 2 anchovy fillets
• 1 whole smoked mackerel
• flaked
• 300g/10½oz cooked prawns
• 4 scallops
• cleaned
• roe removed
• 100g/3½oz Edam cheese
• grated

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the mash
• boil the potatoes in a large saucepan of salted water until tender. Drain
• return the potatoes to the pan and mash them with the butter and milk. Season.
• To make the filling
• cook the eggs in boiling water for 10 minutes. Cool under running water
• then peel and quarter them.
• Warm the milk
• bay and leek in a wide sauté pan. Add the haddock and salmon and poach gently for 5 minutes then remove
• reserving the infused milk.
• Melt the butter in a frying pan and gradually add the flour
• stirring
• until you have a paste. Pour in the infused milk
• whisking constantly
• until you have a smooth sauce. Add the anchovy and season.
• Flake in the salmon
• haddock and mackerel. Add the prawns and scallops and transfer to a pie dish. Dot the egg quarters over the top.
• Top with the mashed potato
• scatter with the Edam cheese and bake for 20 minutes
• or until golden and bubbling.