Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.

Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.

Heat skillet with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat. Coat hands in slight amount of oil to reduce stickiness. Form the salmon mixture into 4 (4-inch) patties, coat or roll the patties in the remaining crumbs, and then add them to the skillet. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.

You can also make these patties into smaller ones and use as a party food.