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In a skillet, combine the wine, water, 2 sprigs of dill, and the minced shallot. Bring to a simmer.
Place the fresh salmon fillet in the center of the pan, cover with a lid, and poach over medium heat for 10–15 minutes.
Using a fork, flake the cooked salmon into small pieces.
In a bowl, combine the flaked salmon, smoked salmon, cream cheese, dill, parsley, capers, and lemon zest and 1 tbsp of lemon juice. Season with salt and pepper.
Mash everything with a fork until you get a spreadable consistency. Transfer to a glass jar. Refrigerate and take out 10 minutes before serving.