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Combine the sardines, black pepper, salt, parsley and pink peppercorns in a bowl, and mash with a fork until it turns into paste, fairly smooth, with small chunks still visible.
In a separate bowl, mash together the cream cheese and lemon juice until smooth. Combine with the sardine mixture until smooth. Taste and adjust the seasoning if needed.
Cover with plastic film, and chill for 2 hours minimum.
For serving, spread about 1 tablespoon of rillettes on each baguettes slice, top with a cornichon, 4-5 pink peppercorns and a leaf of parsley.