Hot-Smoked Salmon and Chipotle Crema

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Salmon:

Mesquite chips

1 tablespoon whole coriander seed

2 teaspoons whole cumin seed

1 teaspoon whole allspice berries

1/2 teaspoon kosher salt

1 pound center-cut salmon fillet, skin on

Chipotle Crema:

1/4 cup creme fraiche

2 tablespoons chopped fresh cilantro leaves

3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste

1/2 teaspoon freshly-squeezed lime juice

1/8 teaspoon kosher salt

For serving: Corn tortillas, black bread, or cucumber slices, as desired.