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Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Mix in the butter, egg yolks, and seasoning. Set aside.
In a large pan, melt the butter over medium heat. Add the shallots, fennel, and leeks, cooking for 5-7 minutes until softened. Season with salt and pepper. Sprinkle over the flour, stirring for 1-2 minutes to cook out the raw taste. Gradually pour in the double cream while stirring, creating a smooth sauce.
Add the smoked cheese and stir until melted. Gently fold in the cod, prawns, salmon, peas, parsley, dill, gherkins, and lemon juice. Adjust seasoning to taste and cook for 2-3 minutes, ensuring the fish starts to cook but remains tender.
Preheat your oven to 200°C. Spoon the fish mixture into a large ovenproof dish. Spread the mashed potato evenly on top, fluffing the surface with a fork for a golden, crispy texture.
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Let the pie rest for 5 minutes before serving.