Roughly chop smoked salmon, place in electric food processor or blender with melted butter, blend until combined.
Gradually add combined lemon juice and oil, blend until smooth.
Add cream and mustard, blend until combined.
Season with salt and pepper, fold in finely chopped shallots.
Spoon pate mixture into two individual serving dishes, smooth tops with a small spatula; garnish with a sprig of fresh fennel, dill or parsley and refrigerate.