Cut baguette into 24 (1/2-inch-thick) slices, and place on a bak-ing sheet.
Bake at 400° for 5 minutes or until lightly toasted; remove to wire racks to cool.
Cut salmon into 24 pieces. Spread baguette slices evenly with cream cheese, and top evenly with salmon and sour cream. Place a dill sprig on each canapé.
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