A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.

These smoked salmon roll ups make a delicious lunch or an easy dinner if arriving late to camp. The roll ups are nice and compact and are easy to eat on the go.

In the fairly temperate Pacific Northwest, we’ve found the cream cheese holds up fine over the course of a day, but this would not be a great choice if hiking in the heat. The roll ups should be eaten on the first day out. I would assemble them on the same day you plan to eat them, so that they don’t get soggy sitting in the refrigerator overnight.

Backpacking Smoked Salmon and Caper Roll Up

Yield: 1

Weight: about 6 oz

1 flour tortilla

3 Tb cream cheese

1 Tb capers

2 oz smoked salmon

Red onion, thinly sliced

Spread the cream cheese out evenly over the tortilla, leaving a gap around the edges. On the lower 1/3 of the tortilla, sprinkle the capers out evenly in a horizontal line. Arrange the smoked salmon on top of the capers, followed by several slices of thinly sliced red onion.

Take the bottom edge of the tortilla and pull it over the filling, tucking it back towards you to form a tight roll. Fold both edges of the tortilla in about 1 inch, folding the edges along the entire length of the tortilla. While keeping the edges folded in, roll up the tortilla the rest of the way. With the seam side down, press down lightly to help seal the roll up. Wrap securely in foil.