This is one of the best, easiest smoke salmon appetizer recipes we have - and it's great as an appetizer or as a way to start your day.
Put eggs into a medium-sized pot. Pour cold water over the eggs, letting them be covered by about 1-2 inches.
Bring the water to a boil, then let it boil for about 30 seconds. Remove from heat, cover with a lid, and let the eggs sit for 12 minutes. Remove the eggs and run them under cold water to stop them from cooking. When cool enough to handle, remove the shells and chop the eggs.
In a large bowl, combine the chopped eggs, mayonnaise, lemon juice, dill, salt and pepper, garlic powder. Put aside.
Cut the (preferably day-old) baguette into long slices - don't cut straight, but rather cut at an angle for more surface area. Toast them.
Cut the smoked salmon pieces into long ribbons. Add the egg salad on the baguette, then layer the ribbons on top of the salad.
(Optional) Garnish with the chopped parsley and radishes.