Take the first corn tortilla and spread the whipped cream cheese (with chives) over the tortilla very thinly. Top with pieces of the thinly sliced smoked salmon, scatter on some red onion and capers and you can add more chives if you have them.

Spread second tortilla thinly with the cream cheese mixture and turn upside on the first tortilla that has the cheese/salmon/toppings. Then, spread this tortilla with more cream cheese, top with salmon, capers, red onions and then do another tortilla spread with cream cheese and turn upside down on the stack. That should give you three to your stack. Do more cream cheese, salmon, onion and then do a fourth tortilla with cream cheese on one side. Put this on top of your stack and you are finished (4 to stack).

Wrap in plastic wrap and refrigerate an hour or so. When ready to serve, cut stack in half and then cut in small triangles and put on serving platter.