Salmon Tartare on Baguette
Finely dice salmon. Rinse and dry scallion, cut into thin rings. Peel lemongrass and chop very finely. Combine salmon with scallion, lemongrass and mustard, season with salt and pepper. Add lime juice and let stand for 5-10 minutes.
Rinse arugula and spin dry. Cut baguette into 12 slices, butter. Top baguette slices wirh salmon tartare and arugula. Arrange on plates and serve garnished with lime wedges.