|Baguette||1 (French Bread About 24 Inches Long)|
|Packed spinach leaves||2 Cup (32 tbs)|
|Cream cheese||4 Ounce|
|Chopped fresh dill||1⁄4 Cup (4 tbs)|
|Flaked salmon||1 Pound (About 4 Cups, Canned Or Leftover Baked)|
|Toasted unsalted pistachios/Toasted unsalted walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Tablespoon|
Slice baguette lengthwise.
Hollow out, leaving shell about 1/2 inch thick.
(Reserve crumbs for another use; store in freezer.) Wrap loaf in plastic wrap or foil; set aside.
Rinse spinach, shake off excess water; cook, covered, for about 3 minutes or just until wilted.
Drain and squeeze dry.
In food processor or using electric mixer, beat spinach, cream cheese, dill and milk until spreadable; set aside.
In bowl, mix together salmon, nuts, mayonnaise and mustard; set aside.
Completely coat inside surfaces of baguette with cheese mixture, including cut edges that will seal baguette together.
Pack salmon mixture into hollow of baguette bottom, mounding slightly.
Replace top of baguette; wrap tightly in plastic wrap or foil.
Refrigerate at least 2 hours or up to 8 hours.