There is a Tosfot (ד״ה וכדברי) in the Talmud, Tractate Avodah Zara, 5b which recommends eating more easily digestible foods before the fast on Yom Kippur such as poultry and fish rather than meat. See also Shulchan Aruch ha-Rav, Orach Chaim, 608:8.
Therefore, this erev Yom Kippur the menu will be as follows:
Round Challah with Honey
Celeriac & Apple Soup
Here is the recipe for the salmon which I adapted from Jamie Oliver's 30 Minute Meals (p.188).
Fresh Ginger - 4cm piece
Garlic - 4 cloves
Red Onion - x 2
Fresh Red Chilli - x 1
Soy Sauce - 2 tbsps
Limes - x 4
Side of Salmon - x 1
Turn the oven on to 250℃/480℉
Peel the ginger, garlic and onion, and deseed the chilli. Chop them up roughly and put into a liquidiser. Pour in the soy sauce and squeeze in the juice of the limes and blitz.
Put the mixture into a dish that will snugly fit the salmon and put the salmon, skin side up, in the dish.
Put in the oven on the top shelf for 18 minutes.
PS After the fast we will be serving minestrone soup followed by burgers, chips and beer.