Preheat the oven to 400F. Cut the baguette into 24 rounds, ½ inch thick, and place on a baking sheet.
Place oven rack in the middle of the oven. Bake the baguette rounds for 5 minutes or until slightly toasted. Remove to wire racks to cool down.
Cut the salmon into 24 pieces. Spread the baguette evenly with the cream cheese, and top with smoked salmon and sour cream. Place a dill spring on each canape