Go Fish!

July 17, 2013
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

Fish Salmon

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

How much food is too much food to serve for a Yom Tov meal? Do we really need to have soup, salad, an appetizer, challahs, a main, side dishes AND dessert for a meal at 2pm when we know we’re going to be eating again at 8:30 or 9? I say no, no and no again! In this day and age of worrying about too much cholesterol in your system and going out of your way counting calories it is wise to reexamine what we serve and how much of it. The onus is on us to make our food not only delicious, but also healthy.

One way we can do this is by preparing variations on the classic Fish-N’-Salad combo.

The following recipes for salads and appetizers are perfect for a late night meal or to break a fast. You can use Lox (nova and/or regular), smoked fish (use any kind you like) and the ever traditional gefilte fish in the salad and since it’s not a main course you don’t need to spend oodles of cash to feed bunches of people.

Lemon Smoked Salmon and Pita (fish)


  • 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
  • 1½ teaspoons very finely chopped red onion
  • 1½ teaspoons very finely chopped chives or green onions, plus a few snipped, for garnish
  • ¼ teaspoon 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 Tablespoons whipping cream or soy milk
  • ½ teaspoon grated lemon zest
  • Salt and pepper to taste
  • 1 teaspoon white horseradish


  1. In the bowl of an electric mixer combine the softened cream cheese, salt, white horseradish, salt and pepper and whipping cream.  Beat until smooth.
  2. Stir in the lemon zest and set it aside.
  3. In a bowl combine the salmon with the red onion, chopped spinach, chopped chives, lemon zest, shredded spinach and pepper. Mix to combine.
  4. Spread some of the lemon schmeer on top of the pita quarter, place 1 spinach leaf on top and then top with a heaping tablespoon of the smoked fish mixture.
  5. Place the topped pita quarter on a salad plate and decorate with sliced tomatoes and sprinkle the chopped black olives over the top.

My files, source unknown

White Fish Stuffed Tomatoes (fish)

8 servings


  • 8 Roma tomatoes, seeded cut in half lengthwise
  • 8 oz. prepared white fish 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


  1. Divide the shredded lettuce between 8 plates and set it aside.
  2. In a bowl combine the white fish and chopped celery and chopped red pepper then spoon it into the tomato halves.
  3. Place 2 halves on each plate and decorate with slices of egg and hearts of palm.

My files, source unknown

Smoked Salmon Chowder (fish)

6 to 8 servings


  • 1 Tablespoon 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
  • 1½ cup half and half or non dairy substitute
  • 6 oz. smoked salmon (or your favorite) broken into pieces
  • 1 Tablespoon chopped green onions
  • 1 Tablespoon chopped fresh dill
  • Salt and pepper to taste


  1. In a large sauce pan melt butter and sauté the onion and celery (5 to 7 minutes).
  2. Add the broth, water and bay leaf and simmer for 10 minutes.
  3. Break up the smoked salmon as well into bite size pieces and set aside.
  4. Add the potatoes and corn to the broth and simmer for 8 to 10 minutes.
  5. Add the salmon pieces and cook over a simmer for about 10 more minutes.
  6. Add the half and half, taste and season with salt and pepper. Add the smoked salmon, green onions and dill.
  7. Mix to combine and cook for 5 to 10 more minutes.
  8. Remove bay leaf and serve.

Rosemary Salmon Skewers (fish)

8 servings


  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1½ lbs. center-cut salmon fillet, skinned and cut into 1½-inch cubes
  • 1 pint cherry tomatoes
  • 2 zucchini cut into ½-inch rounds
  • 8 bamboo skewers


  1. 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.
  2. Alternating the salmon, zucchini and tomatoes, divide the ingredients among the skewers.
  3. Oil the grill pan and heat to high.  Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total.

Serve hot or cold. Can be made ahead of time or just before ready to serve.

Great served warm on a bed of spring greens.

This recipe can be doubled or tripled

Modified from

Gefilte Fish Chopped Salad (fish)

8 servings


  • 1 package Whitefish Gefilte Fish (I like A&B best) prepared according to the package directions*
  • 2 cans artichokes, drained and cut into quarters
  • 2 cans sliced water chestnuts
  • 1½ to 2 cups shredded carrots
  • 6 sliced green onions
  • 2 cans black olives, drained and cut in half
  • 1 red pepper, seeded and chopped into bite sized pieces
  • 3 cups shredded spinach or romaine lettuce or a combination
  • ¼ cup rice wine vinegar
  • 2/3 cup olive oil
  • 2 teaspoons dill
  • 2 Tablespoons sugar
  • Salt and pepper to taste


  1. In a large salad bowl combine he artichokes pieces, water chestnuts, carrots, green onions, olives, red pepper and shredded spinach or lettuce. Toss to combine.
  2. Add the gefilte fish on top sprinkle the dill over the top of the fish and then drizzle the vinegar and oil over the top.
  3. Season with a little salt and pepper and toss gently so everything is coated and combined.
  4. Refrigerate for at least 30 minutes before serving.

* You can make it any why you like or used the jar stuff if  you must but drain it very well before you cut it into bite sized pieces

© Eileen Goltz lox high holiday 13

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.