Skin the monkfish and season with salt and pepper.
Lay the bark on the bottom of the smoker and then lay the fish on the rack and close the lid. Place the smoker on the range for approximately 15 minutes. It should really smell of smoke.
Remove the smoker and set to one side for about 15 minutes.
Do not open the lid and let out the smoke. This is very important as the smoke holds all the flavor. Leave the fish to sit for about 5-10 minutes before serving.
Boil the potatoes in salted water. After 10 minutes, add the eggs. Continue to boil until the potatoes are soft. Remove the eggs and peel them and drain the potatoes. Add the butter and sour cream to the hot pot and mash them all together.
Finely chop the anchovies and add to the mixture. Season with salt and pepper.
Mix in the chives and serve.