Steps
1. In a bowl, combine the smoked salmon, cream cheese, Dijon mustard, dill, lemon juice, salt, and pepper. Mash together with a fork until well blended.
2. Slice the baguette into thin rounds and arrange them on a baking tray.
3. Drizzle the baguette slices with olive oil and toast them in a preheated oven at 180°C (350°F) for about 5-7 minutes until golden.
4. Serve the salmon rillettes in a small bowl alongside the warm baguette crisps.