Smoked Trout, Radish, Arugula, and Sheep's Milk Cheese on Whole Wheat Sourdough
Record setting heat (95 deg F) here in Minneapolis yesterday made cooking a non-option, or at least not a very desirable one. Lucky for us we had a refrigerator full of fresh ingredients that did not require the application of heat. We decided on open-faced sandwiches (inspired by a description from Ellen) which we topped with unbelievably delicious Love Tree Farm cave-aged sheep's milk cheese (my new obsession) purchased at Kingfield's Farmers' Market on Sunday, arugula from our CSA share tossed with olive oil, salt and pepper, sliced radishes (also from the farm), and canned smoked trout. Certainly it was a tasty way to beat the heat.
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