Midsummer Salmon Pâté

2 small cans salmon, or one large, drained (and deboned/de-skinned as needed)
2 tbsp Grey Poupon mustard
3 tbsp Malibu Rum
2 eggs, hardboiled, chopped
1/2 Maui onion, minced
Juice of 1/2 lime
1/4 cup plain yogurt (fat free works fine)
2 dried habanero peppers, reconstituted in simmering water and minced (you can use fewer, or different peppers, or none altogether depending on your tastes)

Throw everything in the Cuisinart and puree. Chill for a few hours to set flavors. Eat on Carr's Table Water Crackers with some chilled sauvignon blanc alongside. Extra credit if you can pull this off in the dead of winter.