SALMON LOAF WITH HORSERADISH SAUCE

      Title: SALMON LOAF WITH HORSERADISH SAUCE
  Categories: Fish, Main dish
       Yield: 2 Servings
  
     3/4 c  Bulgar wheat; uncooked
       1 c  Half-and-half
            -OR- evaporated skim milk
     2/3 c  Chopped carrots
     2/3 c  Chopped red pepper
     2/3 c  Chopped onion
       1    Garlic clove; minced
       2 tb Lemon juice
       1 tb Chopped flat-leaf parsley
       1 tb Chopped fresh lemon thyme
            -OR- Mexican mint marigold
            -OR- dill
       1 ts Salt
     1/4 ts Pepper
       6 oz Boned steamed salmon
            -- flaked
       3    Eggs
            -OR- 1 egg and 2 egg whites
 
 MMMMM---------------------HORSERADISH SAUCE--------------------------
       8 oz Sour cream
            -OR- 1/2 sour cream and
            --   1/2 low-fat yogurt
            Freshly grated horseradish
            -- (to taste)
       2 ts Finely chopped green onion
       1 ts Lemon juice
 
 MMMMM-------------------------TO GARNISH------------------------------
            Flat-leaf parsley
  
   Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
   glass measure.  Cover with heavy-duty plastic wrap and vent.
   Microwave on High 3 to 3-1/2 minutes.  Let stand, covered, for 15
   minutes. Meanwhile, saute the vegetables with the garlic in a pan
   coated with cooking spray.
   
   Combine the bulgur mixture, vegetables, and next seven ingredients in
   a large bowl; stir well.  Pack the mixture into a 5-cup ring mold
   coated with cooking spray or butter, pressing firmly with the back of
   a spoon. Bake, covered with aluminum foil (remove the foil during the
   last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
   cooked through but not dry.  Serve with a dollop of Horseradish Sauce
   on top and garnish with a sprig (or minced) parsley
   
   HORSERADISH SAUCE: Mix all ingredients together.
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