Working with very clean equipment, finely chop the salmon. Put chopped salmon in a clean bowl and put in refrigerator. Meanwhile, combine the vinegar, red onion, chives, lemongrass, ginger, red pepper flakes, ground pepper and lemon juice in a medium size bowl.
Mix in the salmon and dressing and mix well, being sure not to break up the salmon too much. Put back in the refrigerator and chill for 30 minutes to let the flavors combine. Meanwhile, separate the leaves of the belgium endive. Soak them in water with a squeeze of lemon juice for 10 minutes. Carefully dry the leaves.
To serve, place one tablespoon salmon tartare on belgium endive leaves or on pumpernickel pieces. Garnish with parsley. Serves 16 (appetizer portions)