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1
In a small bowl, combine the tasso curing spices and mix well.
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2
On a large sheet pan spread a piece of plastic wrap.
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3
Sprinkle 3/4 of the tasso curing spices on the wrap, the lay the side of salmon on top.
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4
Cover the salmon with the remaining spices, using more on the head end of the fish.
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5
Wrap the fish securely in the plastic and refrigerate for 4 days.
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6
Soak wood chips in water for at least 30 minutes and prepare the grill.
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7
Drain the chips and place in a stovetop smoker.
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8
Unwrap the fish and place on the smoker, skin side down.
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9
Cover the smoker and cook for approximately 5 minutes to impart a smoky flavor.
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10
Remove the fish from the smoker, brush the excess cure from the surface of the fish and allow to rest, covered, in the refrigerator at least 1 hour, or overnight.
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11
In a medium bowl, mix together the sour cream, chives, lemon juice, salt and Creole seasoning to taste.
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12
Cover and refrigerate until needed.
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13
Preheat oven to 350 degrees F.
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14
Lightly spread the sliced bread with butter and cut into either triangles or squares.
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15
Toast the bread slices in the oven until just golden, about 4 minutes.
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16
Allow to crisp on a cooling rack.
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17
Slice the salmon thinly on a diagonal with a very sharp knife.
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18
Fold 1 slice onto each toast and top with a dollop of chive sour cream and caviar.
