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3. Assemble the Toasts: Spread each toasted brioche slice generously with the herbed cream. Drape smoked salmon over the top.

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Leave it to Hetty Lui McKinnon to make a satisfying meatless version of those lovable sweet-sour-salty noodles.

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This recipe is for Salmon Tacos with Crema Verde (Creamy Green Sauce) from the food section of The Boston Globe.