⅓ cup olive oil
½ cup sour cream
200g smoked salmon
1 small red onion, halved lengthways, thinly sliced
¼ cup dill sprigs, finely chopped
Preheat oven to 180˚C. Cut baguette into 1cm-thick slices. (You will need 24 slices of bread.) Brush with olive oil and place on a large baking tray. Bake for 10 minutes or until golden and crisp. Turn and cook for a further 5-8 minutes or until golden and crisp. Cool.
Place half the toast on a large chopping board. Spread with sour cream. Top with salmon, a little red onion and a sprig of dill. Cover filling with remaining slices of toast. Secure sandwiches with kitchen twine and serve with cornichons.