Rinse fresh whitefish or trout. Bring 1/4 inch of water to a simmer in a large skillet. Add fresh whitefish or tout. Simmer, covered, for 5 minutes or until the fish flakes easily with a fork. Remove from skillet and flake into small pieces (should have about 1-1/2 cups).
In a food processor bowl or blender container, add the smoked fish pieces. Cover and process until finely chopped (should have about 1-1/2 cups). Set aside.
In a mixing bowl, combine the eggs, bread crumbs, and dillweed. Stir in the sweet pepper, celery, and green onion. Add the flaked cooked fish, chopped smoked fish, and the mayonnaise; mix well. Using 1/3 cup fish mixture for each, shape into ten 1/2-inch-thick patties (or for appetizer-size cakes use a 1/4-cup portion and shape into fourteen 1/2-inch-thick patties). Refrigerate for up to 24 hours at this point, if you like.
In a large skillet, heat the oil over medium heat. Add half of the patties. Cook, uncovered, over medium heat for 5 to 7 minutes per side or until golden brown. Drain the patties on paper towels. Keep warm in a 300 degree F oven while frying remaining patties. Serve warm with Sour Cream Dipping Sauce, if you like.