Hot-Smoked Salmon and Chipotle Crema

1. 1

   Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes.

2. 2

   Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute.

3. 3

   Cool and grind in a spice mill or clean coffee grinder.

4. 4

   Add the salt and set aside.

5. 5

   Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes.

6. 6

   (Save extra spice rub in a sealed container for up to 3 months.)

7. 7

   Drain the chips and scatter in the bottom of the stovetop smoker.

8. 8

   Heat the chips over medium-low heat until smoky, about 10 minutes.

9. 9

   Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes.

10. 10

    Set aside on a rack to cool to room temperature.

11. 11

    Refrigerate if not serving right away.

12. 12

    Crema: Stir all the the ingredients together to make a smooth sauce.

13. 13

    Cut or flake the salmon into even portions.

14. 14

    Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema.

* Per serving · 4 servings · Values may vary.