For this week's French Friday with Dorie, I think it is more descriptive to borrow Trevor's description and tell you that it is "stuff on toast". There - much easier to conceptualise than "two tartines from Le Croix Rouge", although I don't think Dorie's publishers would have allowed her to call it that.
At the top of this post, we have tartine number one, being the Norwegian one - whole wheat bread sliced thickly, toasted on one side, buttered (I used cream cheese) then topped with smoked salmon slices, capers, lemon, salt and pepper.
I loved this - something to definitely make again.
Tartine number two is the St Germain version - whole wheat bread sliced thickly, toasted on one side, slathered with mayo, sprinkled with chopped gherkins and topped with thin slices of roast beef, and seasoned with salt and pepper:
There you have it - stuff on toast two ways. To see what the other Doristas thought, visit the LYL section of the FFWD website.