Fish Salad

12 ounces cooked fish (leftover fresh grilled, poached, baked, even smoked fish)
¼ cup chopped fresh parsley (and/or cilantro)
2 hardboiled eggs, chopped
½  cup chopped celery
½  cup chopped onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
½ teaspoon dill
½ cup mayonnaise
Salt and pepper (about ¼ teaspoon each, depending on how much was used in the original fish preparation)

Combine all ingredients in a bowl and mix thoroughly. Refrigerate. Serve on lettuce, as a snack with crackers or on sandwich bread. Garnish with a sprig of parsley or cilantro and sweet paprika to taste. Serves 6-8.