Make a roux w 50gm of melted butter w 50gm of plain flour.
Put some potatoes on to mash.
Slowly add 850ml of milk to the roux to make a bechamel sauce. Add 1cup each of smoked salmon, peeled raw prawns and white flesh fish(butter fish, blue cod, snapper etc), 2Tbs of chopped fresh or dried parsley, 1Tbs of lemon zest and season w white pepper and salt.
Mash the potato with butter, remaining milk and seasoning, spoon the mash onto the seafood mix and bake at 180’C for 40 mins or golden brown and bubbling or until reached 75’C in the center. Sit for 10 mins and serve.

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