Prepare the Cream Cheese Filling: In a medium mixing bowl, combine the softened cream cheese, finely diced red onion, chopped dill, chives, lemon zest, lemon juice, and black pepper. Stir until everything is well incorporated.

Incorporate the Salmon: Gently fold the chopped smoked salmon into the cream cheese mixture. Be careful not to overmix; you want to keep some of the texture of the salmon intact. Taste the mixture and add a tiny pinch of salt only if you feel it needs it.

Assemble the Quesadillas: Lay the 6 small tortillas out on a clean work surface. Spread the smoked salmon mixture evenly over one half of each tortilla. If you're using Gruyère, sprinkle it over the cream cheese mixture.

Fold and Press: Fold the empty half of each tortilla over the filling to create a half-moon shape. Gently press down to seal it.

Heat the Pan: Place a large, non-stick frying pan or skillet over a medium heat. Let it get properly hot. What works best for me is to test the heat with a drop of water; it should sizzle and evaporate immediately.

Cook the Quesadillas: Add about a teaspoon of oil to the hot pan. Carefully place 2 or 3 mini quesadillas in the pan, ensuring you don't overcrowd it. Cook for 2-3 minutes on the first side, until the bottom is crisp and golden brown.

Flip and Finish: Using a spatula, carefully flip the quesadillas. Cook for another 2-3 minutes on the second side, until it's also golden brown and the cheese inside is completely melted and gooey.

Rest and Serve: Transfer the cooked quesadillas to a cutting board and let them rest for a minute. This helps the filling set slightly, making them easier to slice. Cut each mini quesadilla in half or into thirds to create bite-sized wedges. Serve immediately while warm.