In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with fish, has little filler, and isn’t mushy. It should be crispy yet succulent, salty with a hint of sweetness, and bursting with fresh herbs and tiny bits of chile. A cooling, citrusy yogurt sauce spiked with Sriracha is the finishing touch, for deliciously addictive results.
This fish cake checks all the boxes. Actually, the term “fish cake” really doesn’t do it justice. While “fish” is correct, “cake” implies flour, fat, and eggs with a breadlike crumb. My ideal fish cake has none of that. It’s packed with salmon and shrimp. Fresh salmon’s thick flesh yields a buttery-rich and sturdy fish cake, which is balanced by sweet morsels of tender bay shrimp. An extra helping of hot smoked salmon adds a salty, smoky edge, rounding out the flavors.
