Cut the smoked salmon into fine strips. Chop the dill and mix in a bowl with the sliced salmon, crème fraîche, horseradish and Gouda. Season with salt and pepper.
Cut the baguette in half lengthwise.
Spread the salmon-horseradish mixture on both halves of the baguette, sprinkle with cheese again if desired.
Bake in a preheated oven at 180-200 °C (convection oven) for approx. 15 minutes.