In a bowl, mix together the smoked salmon and cream cheese. Set aside.
Prepare the remaining ingredients and line up 6, 4-ounce glass Mason jars.
Spoon the salmon/cream cheese mixture evenly into the bottom of each jar.
Next layer in the preserved lemons or lemon zest. Evenly distribute the minced shallots among the jars next, followed by the capers, then parsley, then dill.
Finish each jar off with a squeeze of fresh lemon juice.
This recipe can easily be made ahead of time. Simply place the lids and rings on each jar and store them in the refrigerator for up to 24 hours before serving.
