Place smoked salmon in food processor and blend until finely chopped. Set aside.
Melt butter in a saute pan; add finely chopped celery, green pepper and onion. Cook until vegetables are transparent.
Place cooked vegetables in a stainless steel mixing bowl. Add bread crumbs, yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-ounce patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook.
Place yogurt, finely chopped cucumber and dill in a mixing bowl. Mix together. Cover and place in cooler until service.
Heat saute pan with olive oil. Place three salmon patties in pan and saute until golden brownon each side (about 4 minutes per side). Remove and place on pan lined with paper towels to absorb extra oil.
Place finished patties on a warm serving plate. Top with cold sauce in center of the patties. Garnish with lemon wedge and a sprig of fresh dill.