(by Emily Yavitch)
15 oz. canned salmon, pink or red, drained (pink is less expensive but not as flavorful)
8 oz. cream cheese, at room temperature
liquid smoke to taste
horseradish to taste
Combine ingredients well, removing or crushing the salmon vertebrae. A fork or clean hands work well.
Serve with crackers or veggies for dipping, or over salad.
(Read Clones, the story that accompanies this recipe.)