Steps:
- 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.
- Preheat a grill pan to medium-high heat.
- Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.
- Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.
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