Mix together softened cream cheese and sliced scallions until well combined. Season with salt and pepper to taste. Chill for at least 30 minutes or up to 3 days.
Bake shells at 375* for 3-5 minutes or until golden brown and crispy. Keep an eye on these so they don't burn. Remove and let cool before filling.
Using a piping bag or a plastic bag with the corner cut off, pipe cream cheese mixture into each shell until almost full (about 1 teaspoon per shell.) Cut or tear smoked salmon into bite size pieces and place over top of cream cheese mixture. Serve immediately.
Cream cheese mixture can be made up to 3 days in advance and stored in an air tight container in the fridge.
This recipe can easily be doubled or tripled for a larger crowd! I like to plan for at least 2 bites per person when planning how many to make!