Salmon Loaf With Horseradish Sauce

Recipe Ingredients

3/4 cup	177ml	Bulgur wheat - uncooked
1 cup	237ml	Half-and-half - or- evaporated skim
2/3 cup	73g / 2.6oz	Chopped carrots
2/3 cup	97g / 3.4oz	Chopped red pepper
2/3 cup	41g / 1.4oz	Chopped onion
1		Garlic clove - minced
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Chopped flat-leaf parsley
1 tablespoon	15ml	Chopped fresh lemon thyme
		Dill
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
6 oz	170g	Boned steamed salmon - - flaked
3		Eggs - or- 1 egg and 2 egg
		Horseradish Sauce
8 oz	227g	Sour cream - or- 1/2 sour cream
1 1/2		Low-fat yogurt
		Freshly grated horseradish - - (to taste)
2 teaspoons	10ml	Finely chopped green onion
1 teaspoon	5ml	Lemon juice
		To Garnish
		Flat-leaf parsley

Recipe Instructions

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 375F 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.

Source:
Better Homes and Gardens Cooking for Today Stir-Fries

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