Gingery Pate Bites with Tangy Carrots and Daikon

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1 cup chicken or pork mousse pate (10 ounces), at room temperature

1/4 cup mayonnaise

1 tablespoon grated peeled ginger

1 teaspoon soy sauce

1/2 baguette, split open and cut into small pieces

2 tablespoons rice wine vinegar

1 tablespoon vegetable oil

Finely grated zest and juice of 1/2 lime

Kosher salt

1 large carrot, cut into matchsticks

1/2 small daikon radish, cut into matchsticks

Sriracha (Asian chile sauce), for topping

Fresh cilantro, for topping