Try the Cook's Illustrated salmon cakes recipe (unfortunately paywalled, but you could probably find something close enough elsewhere). I've used it for a lot of different fish and always to much fanfare. The main variable is how much binder you'll need to keep the cakes together. The recipe uses mayo, but you can add a beaten egg instead if it needs more.
If using smaller fish, brine and smoke enough to remove the skin and pull the meat of the bones. Then proceed with the recipe. My go to dinner for little brookies or kokes.
P.s. The Cook's Illustrated tartar sauce recipe is the bomb. I'll never eat the store bought stuff again.
Thanks. Pete
