Today's breakfast: spied a new cheese at the monger this morning - La Tur - a mix of cow, sheep, and goat milk. Under the rind, it's creamy, reminiscent of an ice cream starting to melt. Tangy body as one would expect from goat, and salty from sheep. I first tried with cherry jam, not bad, but I had just grabbed some trout, and this is what we have here. La Tur spread on a cracker, capped with trout. Sliced pickle would have been a great addition. Black coffee, as always, a great addition. Skål! Slánte