Found the jars at the supermarket, no problem. The ingredients are readily available. I did fail to notice the time required- refrigerating the salmon first in a salt/sugar rub over night. Then packing it into a jar along with red onion, carrots, thyme, spices, filled to the top with olive oil- this sat in the fridge another night. The second jar is similar, except instead of brined salmon you add boiled potatoes and a little vinegar with the other ingredients.
It's probably more of a texture thing, particularly the fish.
Next time I entertain guests who LOVE fish out of a jar, I'll know just what to do... thanks to my online cooking group. You can check them out at http://www.frenchfridayswithdorie.com/. And check out Dorie's book, Around My French Table.