Heat oven to 425° F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into 4 small rounds and place on the prepared baking sheet.
Sprinkle the dough with the shallots, gently pressing them in, and spread with the crème fraîche.
Bake until golden brown, 20 to 25 minutes.
Top with the smoked salmon and sprinkle with the capers and chives.