SMOKED SALMON BAGUETTE SLICES

• 1/4 cup light cream cheese
• 2 tbsp chopped fresh dill
• 1 tbsp grainy mustard
• 1 tsp wine vinegar
• 1 baguette (French stick)
• 4 oz. smoked salmon
• 1 tbsp capers
• 1 tbsp chopped red onion

In small bowl, stir together cream cheese, dill, mustard and vinegar.

Slice baguette in half horizontally; hollow out each half, leaving about 1/2 inch thick walls.

Spread cut sides of baguette halves with cheese mixture. Arrange salmon, capers and onion in bottom half; replace top of loaf. Firmly press together. (Make ahead. Wrap in plastic wrap and refrigerate for up to 24 hours or over wrap in foil and freeze for up to 1 week. Thaw in refrigerator for 6 hours. Cut into 1 inch thick slices