Salmon Loaf with Horseradish Sauce

Yields:	2 servings
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	Preparation	40 minutes
	Cooking	45 minutes
	Ready In	90 minutes

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Ingredients

3/4	cup	bulgur	uncooked
1	cup	cream, half and half
2/3	cup	carrots	chopped
2/3	cup	sweet red bell pepper	chopped
2/3	cup	onion	chopped
1	each	garlic clove	minced
2	tablespoons	lemon juice
1	tablespoon	parsley leaves	flat-leaf, chopped
1	tablespoon	lemon thyme	fresh, chopped
1	teaspoon	salt
1/4	teaspoon	black pepper
6	ounces	salmon	boned, steamed, flaked
3	large	eggs

Horseradish sauce
8	ounces	sour cream
1	x	horseradish	freshly grated, (to taste)
2	teaspoons	scallions, spring or green onions	finely chopped
1	teaspoon	lemon juice
1	x	parsley leaves	flat-leaf, for garnish

Directions

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, sauté 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 degrees 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.