By Eileen Goltz, Special To The Dayton Jewish Observer

So how much food is too much to serve for a yontif meal? Do we really need to have soup, salad, and an appetizer along with main and side dishes and dessert for a meal at 2 when we know we’re going to be eating again at 8:30 or 9?

In this age of too much cholesterol, calories, and supersized meals, it’s wise to re-examine what and how much we serve and how we can make it not only delicious but healthy. One way is to combine the green salad and fish courses to create a new and exciting dish that will become a family favorite even after the holidays are over.

These recipes for salads and appetizers are perfect for late night after services, a light meal, break-the-fast or even as a quick first course in the sukkah.

Lemon Smoked Salmon and Pita
4 pitas cut into quarters lightly toasted

Smoked Salmon Topping
6 to 8 oz. sliced smoked salmon, finely chopped
1 cup shredded fresh spinach
16 spinach leaves
11/2 tsp. very finely chopped red onion
11/2 tsp. very finely chopped chives or green onions, plus a few snipped, for garnish
1/4 tsp. finely grated lemon zest
Pepper to taste
8 Roma tomatoes, sliced
1 cup chopped black olives

Lemon Schmeer
4 oz. cream cheese or pareve cream cheese
2 Tbsp. whipping cream or soy milk
1/2 tsp. grated lemon zest
Salt and pepper to taste
1 tsp. white horseradish

In the bowl of an electric mixer combine the softened cream cheese, salt, white horseradish, salt and pepper and whipping cream. Beat until smooth. Stir in the lemon zest and set it aside.

In a bowl combine the salmon with the red onion, chopped spinach, chopped chives, lemon zest, shredded spinach and pepper. Mix to combine.

Spread some of the lemon schmeer on top of the pita quarter, place one spinach leaf on top and then top with a heaping tablespoon of the smoked fish mixture. Place the topped pita quarter on a salad plate and decorate with sliced tomatoes and sprinkle the chopped black olives over the top.

Whitefish Stuffed Tomatoes
8 Roma tomatoes, seeded cut in half lengthwise
8 oz. prepared whitefish salad (store bought or make your own)
1 head of red leaf lettuce, shredded
8 hard cooked eggs, sliced or cut into quarters (optional)
3 stalks celery, chopped
1 red bell pepper, chopped
1 can hearts of palm, drained and sliced into rounds

Divide the shredded lettuce among eight plates and set it aside. In a bowl combine the whitefish and chopped celery and chopped red pepper then spoon it into the tomato halves. Place two halves on each plate and decorate with slices of egg and hearts of palm. Serves eight.

Smoked Salmon Chowder
1 Tbsp. butter or margarine
1 small sweet onion, finely chopped
2 celery stalks, finely chopped
4 cups vegetable broth
1 cup water
1 bay leaf
1 lb. salmon filet cut into bite-sized pieces
1 lb. red skin potatoes, cubed, skin on
1 14 oz. can cream style corn
11/2 cup half and half or non dairy substitute
6 oz. smoked salmon broken into pieces
1 Tbsp. chopped green onions
1 Tbsp. chopped fresh dill
Salt and pepper to taste

In a large sauce pan, melt butter and sauté the onion and celery (five to seven minutes). Add the broth, water and bay leaf and simmer for 10 minutes.

Break up the smoked salmon into bite-size pieces and set aside. Add the potatoes and corn to the broth and simmer for eight to 10 minutes. Add the salmon pieces and cook over a simmer for about 10 more minutes. Add the half and half, taste and season with salt and pepper. Add the smoked salmon, green onions and dill. Mix to combine and cook for five to 10 more minutes. Remove bay leaf and serve. Serves six to eight.

Rosemary Salmon Skewers
2 tsp. minced fresh rosemary
2 tsp. olive oil
2 tsp. minced garlic
1 tsp. lemon zest
1 tsp. lemon juice
1/2 tsp. kosher salt
1/4 tsp. ground pepper
11/2 lb. center-cut salmon fillet, skinned and cut into
11/2-inch cubes
1 pint cherry tomatoes
2 zucchini cut into 1/2 rounds
8 bamboo skewers

In a bowl combine the minced rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper. Add the salmon and zucchini and toss to coat. Alternating the salmon, zucchini and tomatoes, divide the ingredients among the skewers. Oil the grill pan and heat to high. Grill the skewers, carefully turning once, until the salmon is cooked through, four to six minutes total.

Serve hot or cold. Can be made ahead of time or just before ready to serve. Makes eight. Great served warm on a bed of spring greens. This recipe can be doubled or tripled.