In the morning put the sliced cucumbers into a bowl with the pickle liquid, radishes, carrot, onion and rice wine vinegar. Cover and set aside until needed- either lunchtime or evening.
When you are ready to cook the hot dogs set the griddle pan over a medium high heat. Once the pan is hot, stab the frankfurters a couple of times with a fork and fry, turning once, for about 5 minutes - just until they are hot and the griddle pan has branded them with black bar marks.
Meanwhile, spread each baguette with pate on both sides. When the sausages are cooked put one into each baguette and cram in the pickles. Drizzle over the mayo and soy , then finish with a scattering of coriander. Serve immediately.