Mix the potatoes, water, self-raising flour and salt.
Beat the egg yolks and stir into the potato mixture.
Beat the egg whites until stiff peaks form and fold into the potato mixture (it will be light and foamy).
Heat the oil in a pan and fry large spoonfuls of the mixture over medium heat until the omelette is cooked and golden brown on both sides.
Soak the smoked snoek in the milk for a while to remove some of the salt. Drain.
Heat the white sauce and add the fish.
Remove from the heat and stir in the cheese and parsley.
Spoon on top of the omelette, fold over and serve immediately.
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