- In a bowl, combine the mayonnaise, wasabi, lime zest and juice. Add the persimmon, mango, salmon, and chives. Season with salt and pepper to taste. Gently mix together. Set aside.
- Divide arugula onto four small plates. Place a 6.5-cm (2.5-in.) round cookie cutter on top of the arugula and fill with tartare. Gently remove the cookie cutter.
- Serve with a lime wedge and thin slices of toasted baguette.
Variation: For a cocktail party, serve the tartare in small verrines. Garnish with a thin slice of toasted baguette.