This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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