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Smoked salmon baguette feature image on doily

Smoked Salmon Baguette with Dill Butter

Prep Time 15 mins
Total Time 15 mins


  • 6 tablespoons unsalted European-style butter room temperature
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers drained
  • 6 ounces sliced smoked salmon
  • 1 French baguette approximately 20 inches long and 2 inches in diameter
  • 1 cup watercress stems removed
  • Dijon mustard
  • Freshly ground black pepper


  • Start by mixing the first three ingredients until well blended, then set aside.
  • Next, trim the ends off the baguette, cut in half crosswise, then cut in half horizontally.
  • On the bottom half of each section, spread the Dijon mustard to taste, careful not to spread too thickly.
  • Then spread the compound butter over the Dijon mustard, equally between each section.
  • Next, stack half of the watercress and half of the smoked salmon over the butter.
  • Place the top of the baguette over each section and cut each section into 4 equal parts.
  • Serve.