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In a saucepan over medium heat, combine the smoked whiting, bay leaf and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Remove the bay leaf at this stage too. Add the diced potatoes and onion to the milk and simmer until tender, about 10 minutes.
Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy, OR using a stick blender, blend the soup in the saucepan. Return the soup to the pan and flake the fish into the soup. Add the chopped chives.
Heat through gently, do not boil. Just before serving, add the flaked smoked salmon and gently stir it into the soup. Serve immediately. Season with pepper and garnish with parsley or extra chopped chives to individual tastes.