This week’s ffwD assignment was inspired by two appetizers served at a French cafe Dorie frequents called La Croix Rouge. The first, tartine norvégienne, calls for paper-thin slices of smoked salmon on toasted bread slathered with butter and topped with capers. I couldn’t see myself eating butter with salmon, so I went the bagel route and used cream cheese as the spread.
The second, tartine saint-germain, uses mayonnaise as the spread, paper-thin slices of rare roast beef, and cornichons as garnish. For this one, I skipped the cornichons and used rare beef tenderloin from the supermarket. Although neither of my tartine had paper-thin slices, they were no less delicious. Definitely worth buying a whole jar of capers for salty zing!
These two tartines from La Croix Rouge were made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.