1 1/2 cups crumbled smoked fish 1/2 cup milk 8 ounces light cream cheese, softened 1 stalk finely chopped celery 1 tablespoon finely minced fresh parsley 3 teaspoons sweet pickle relish 1 teaspoon Worchester sauce Cayenne, salt and pepper to taste 1/4 cup finely minced onion 1/2 teaspoon lemon juice Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worchester sauce, and cayenne, salt and pepper to taste. Cover and chill for 2 to 3 hours until flavors have blended. Serve with your favorite crackers.