1 c. mayonnaise
1/2 c. well drained pickle relish or chopped dill pickles
2 green onions, thinly sliced (use part of green tops)
1 tsp. dill weed
1/4 tsp. celery seed
1/2 tsp. Worcestershire sauce
2 tbsp. lemon juice

Combine all ingredients and refrigerate several hours. Makes about 1 2/3 cups. Great with any kind of fish.