|Rocky Mountaineer's GoldLeaf breakfast of eggs, smoked salmon, caviar & creme fraiche|
I just got back from an incredible trip aboard the Rocky Mountaineer on a food and wine laden culinary rail tour of the Canadian Rockies beginning in Vancouver and ending in Banff. It was a two day tour with an overnight stopover in the quaint village of Kamloops, and in between there was much deliciousness to be had (see above for photo and below for the recipe for this drool worthy breakfast dish).
Rocky Mountaineer offers 45 unique rail tours throughout British Columbia and Alberta. Without a doubt it's a luxury experience, especially their GoldLeaf service where our group wined and dined inside a glass-dome coach while winding leisurely through stunning mountain scenery. Service is simply impeccable aboard Rocky Mountaineer, with exceptional breakfasts and lunches paired with local wines served in the train's dining car.
Chef Frederic Couton oversees Rocky Mountaineer's menu which boasts an array of local delicacies including Steelhead Salmon in Mustard Cream over Red Potato Hash (above), Alberta beef short ribs and pork loin, British Columbian mushrooms as well as locally made ice creams and British Columbian wines, including a particularly decent Sumac Ridge White Meritage. Along the way, we saw plenty of wildlife including marmots, bighorn sheep and elk. Oftentimes, guests aboard the train spot black bears and grizzly bears, but unfortunately we didn't see any on this trip, but no worries. As the wines flowed and the views commenced, we forgot all about those bears.
|View from the train coming into Banff National Park|
Recipe courtesy of Rocky Mountaineer
1 pound smoked wild salmon, thinly sliced
1 teaspoon vegetable oil
1 cup dill creme fraiche (see recipe below)
1 ounce caviar
1/4 cup fresh dill, finely chopped plus four springs for garnish
Salt and pepper, to taste
1 tablespoon butter
Rub the inside of six small bowls or medium ramekins lightly with vegetable oil. Line each bowl evenly with smoked salmon, covering all areas but being careful not to layer too thick. Refrigerate for 30 minutes (Note: This can be done in advance and refrigerates overnight. If so, allow 10 minutes out of the fridge before adding cooked eggs.)
Crack eggs into a large bowl and whisk. Scramble lightly over medium heat in a saute pan with butter, salt and pepper until eggs are medium firm. Fill salmon-lined bowls immediately with eggs, pressing into a firm mold. Turn bowl over and lightly remove mold, serving flat side down. Drizzle with 1/4 cup dill creme fraiche per plate and spoon caviar on top. Garnish each with a dill sprig.
For the Dill Creme Fraiche: Mix one cup whipping cream with two tablespoons buttermilk. Pour into a glass jar and cover. Let stand at room temperature for 8-24 hours or until thickened. Stir well and refrigerate (up to 10 days). Remove from fridge 10 minutes before serving and stir in fresh, chopped dill.
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