You can replace the herbs in the recipe to whatever herbs you fancy. Dille is a classic combination with salmon but coriander will taste equally well.
Peel the shallot and cut very finely. Submerge into boiling hot water for 30 seconds and then leave to dry on a paper kitchen towel.
Cut the salmon into thin strips. This is easiest with a pair of scissors but a sharp knife will work as well.
Place the cream cheese in a bowl and add the shallot, olive oil, lime zest and juice and the chopped herbs. Taste and if needed ad a little bit of salt. Keep in mind that the smoked salmon will also add salt so be careful with too much salt. Mix it well.
Divide the mixture over the glasses and put a few strips of salmon on top. Decorate with a few sprigs of the herbs you have used and put in the fridge until you are ready to eat!