Using a small sharp knife cut each Quke® lengthways leaving them still attached at the base.
Combine the cream cheese, ricotta and lemon rind, 1 tablespoon of juice, horseradish and salt and pepper in a bowl, mix well. Stir in half the chopped salmon. Add the capers, parsley and green shallots.
Spoon 2 teaspoons of smoked salmon mixture into each Qukes®. Top each with a little of the remaining chopped smoked salmon. Season. Serve topped with micro herbs.