- 3/4 Lemon Dill Sauce 
- 3/4 cup peeled and diced potato (about 1 medium), boiled until firm-tender and drained
- 12 ounces (1 1/2 cups) chopped smoked salmon
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 3 teaspoons capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 3 1/2 teaspoon Emeril's Creole Seasoning 
- 1/2 teaspoon white pepper
- 10 turns freshly ground black pepper
- 2 teaspoons freshly squeezed lemon juice
- 1 large egg
- 2 tablespoons half-and-half
- 3/4 cup bread crumbs
- 1/3 cup olive oil
- 1/4 cup chopped green onions
- 1/4 cup finely minced red bell peppers
- Prepare the Lemon Dill Sauce, and set aside.
- Place the potatoes in a food processor and add the smoked salmon, shallots, garlic, capers, mustard, parsley, 2 1/2 teaspoons Creole Seasoning, white and black peppers, lemon juice, egg, half-and-half, and 1/4 cup of the bread crumbs, and process for about 20 seconds. Makes 2 cups.
- Gently shape the mixture into 4 cakes, using 1/2 cup of the mixture per cake. Donít pack the cakes too firmly or theyíll be too heavy.
- Combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning in a bowl. Dredge and redredge each salmon cake in the seasoned crumbs.
- Heat the oil in a large skillet over high heat. Fry the cakes in the hot oil until golden brown, for about 2 to 3 minutes on each side. Drain on paper towels.
- While the cakes are frying, reheat the sauce over low heat.
- To serve, place 1 salmon cake on each of 4 plates and spoon 3 tablespoons of the Lemon Dill Sauce around the cake. Sprinkle with 1 tablespoon each of the green onions and red bell peppers.
- Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.