Cut the pitted black olives in half horizontally. Tear dill leaves from the stems. Mince the onion, pickles, and parsley. Soak the minced onion in water and drain well.

Cut the salmon into 1cm cubes.

In a bowl, combine the tartar sauce ingredients and mash the boiled eggs while mixing.

Arrange the baguette slices on a toaster tray, brush with olive oil, and toast for about 5 minutes until golden.

Spread the tartar sauce on the toasted baguette slices, then top with salmon cubes.