Preheat oven to 400°F (200°C).

Arrange the 24 gyoza skins (wonton wrappers) in a single layer on two baking sheets (about 12 per sheet), making sure they do not overlap. Lightly coat the tops of the wrappers with cooking spray.

Bake the wrappers 6 minutes or until crisp and lightly golden. Remove from oven and transfer the wrappers to a wire rack to cool completely.

While the wrappers cool, cut the 4 ounces sliced cold‑smoked salmon into 24 pieces of roughly equal size.

In a small bowl, combine the 4 ounces low‑fat cream cheese, 2 tablespoons finely chopped red onion, 1 tablespoon capers, 1 teaspoon chopped fresh dill, and ½ teaspoon grated lemon zest. Stir until evenly mixed.

Using a teaspoon, spread about 1 teaspoon of the cheese mixture on each cooled wrapper.

Top each cheese‑topped wrapper with one piece of smoked salmon.

Garnish each mini pizza with a sprinkle of chopped chives and serve.