1 1/2 lb Smoked fish

2 ts Minced onion

2 ts Finely chopped celery

1 Clove garlic, crushed

2 tb Finely chopped sweet pickle

1 1/4 c Mayonnaise

1 tb Prepared mustard

1 ds Of Worcestershire sauce

2 tb Chopped fresh parsley

Remove skins and bones from fish. Flake fish well. Combine with remaining ingredients and chill. Serve with assorted crackers or party breads. Yield: 3-1/2 cups. From: Southern Living, The Quick & Easy Cookbook Shared By: Pat Stockett