1. Take the skin off the poached smoked haddock, flake into large chunks and check for bones.

  2. Mix together the Macphie Béchamel with Butter Sauce and Macphie Hollandaise Sauce in equal parts.

  3. Heat a saute pan over a medium heat and add a small amount of butter until it melts.

  4. In a separate bowl, beat the eggs together with a spatula and season.

  5. Pour into the pan and gently cook over a medium heat until almost cooked.

  6. Remove from the heat and spread the egg evenly if needed.

  7. Add the smoked haddock and king prawns and cover generously with the sauce. Top with grated gruyere cheese and gratinate under the salamander.

  8. Garnish with chopped chives and serve immediately.