Step 1

Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.

Step 2

Preheat a grill pan to medium-high heat.

Step 3

Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.

Step 4

Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.