1 can pink salmon or 2 (6 oz.) cans tuna
1 (8 oz.) cream cheese, softened
1 tbsp. lemon juice
1/4 c. chopped onion
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1/4 c. salad dressing
1 1/4 c. pickle relish

Combine all ingredients one at a time. Mix well. Pour in a mold. Chill for about 3 hours or overnight. Remove from mold. Serve with crackers.