Photograph: Tara Fisher
Bring the wine to the boil in a medium pan. Add the salmon fillet and gently poach for 7-8 minutes until cooked; add the smoked salmon halfway. Use a slotted spoon to remove to a plate. Discard the cooking liquid. Leave the salmon to go cold, then flake with a fork.
In a bowl, whisk the double cream to soft peaks, then stir in the shallots, dill and cooled salmon. Season. Be careful not to overmix at this stage as you want the salmon to keep some structure.
Divide the mixture among 6 x 125ml ramekins or dishes. Chill until ready to serve. Serve with toasted baguette slices and lemon wedges on the side.
Get ahead: make up to a day ahead, cover and chill