10 oz (280 g) skinless salmon fillet, cut into small dice

2 tbsp (30 ml) mayonnaise

1 tbsp pickled ginger, cut into julienne

2 tsp (10 ml) rice vinegar

1/2 tsp brown sugar

1/2 tsp (2.5 ml) sambal oelek

24 crackers

1/2 Lebanese cucumber, cut into fine julienne, about 1 inch (2.5 cm) long

In a bowl, combine the salmon with the mayonnaise, pickled ginger, rice vinegar, brown sugar and sambal. Season with salt and pepper.

Divide the tartare among the baguettes. Garnish with the cucumber. Serve immediately.

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