Slice salmon into pieces, and use a small bowl, and blend together both cheeses until it is creamy. Stir in the red onions, capers, lemon juice, and smoked salmon. Spread and divide the filling to cover each tortilla, and then roll up jelly-roll style.
Place the seam down on a tray, and secure each roll with a toothpick. Refrigerate until it is well chilled, and cut each roll into pinwheels about 3/8-inch thick.