Prepare the Lemon Dill Sauce, and set aside.

Place the mashed or riced potatoes in a medium bowl and set aside. Add the smoked salmon, shallots, garlic, capers, mustard, parsley, 1/4 teaspoon salt, white and black peppers, lemon juice, egg, and half-and-half to the bowl of a food processor and pulse until well-combined, about 20 seconds. Add this to the bowl with the potatoes and fold mixture together, making sure that everything is thoroughly mixed.

Divide the mixture into 1/4 cup portions, and form each portion into a small cake. Pat lightly to make a nice smooth shape. Set cakes aside.

Combine the bread crumbs with the Creole Seasoning in a bowl. Dredge and redredge each salmon cake in the seasoned crumbs.

Heat half of the oil in a large skillet over medium-high heat. Fry half of the cakes in the hot oil until golden brown, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining oil and remaining cakes, wiping the skillet out between batches if necessary.

While the cakes are frying, reheat the sauce over very low heat. Do not allow sauce to boil or it will separate.

To serve, place 2 salmon cakes on each plate and drizzle some of the Lemon Dill Sauce around the cakes. Sprinkle with some of the green onions and red bell peppers. Serve hot.

Note: To make homemade fresh breadcrumbs, remove the crusts from a dense, homemade-type white bread, and process 3 or 4 slices at a time in a food processor or blender until crumbs form. Store in an airtight container at room temperature for up to 3 days.