Salmon Mousse

(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.)