Cut 2 inch rounds from pasty sheets (a small juice glass works well).
Place in greased muffin tins.
Top dough rounds with flaked salmon.
Mix cream cheese, chives and lemon juice until creamy.
Place cream cheese mixture into small ziplock baggie and snip off the end of one corner. Pipe the cream cheese mixture onto the salmon by squeezing it through the hole in the baggie. Use about 1 tablespoon of cream cheese per dough/salmon.