---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Salmon Loaf With Horseradish Sauce
 Categories: Fish, Meatloaf, Seafood
      Yield: 2 Servings
 
    3/4 c  Bulgur wheat; uncooked
      1 c  Half-and-half or
           - evaporated skim milk
    2/3 c  Carrots; chopped
    2/3 c  Red pepper; chopped
    2/3 c  Onion; chopped
      1 cl Garlic; minced
      2 tb Lemon juice
      1 tb Flat-leaf parsley; chopped
      1 tb Fresh lemon thyme,
           - Mexican mint marigold, or
           - dill; chopped
      1 ts Salt
    1/4 ts Pepper
      6 oz Salmon; steamed, boned,
           - flaked
      3    Eggs -OR-
      1    Egg; plus:
      2    Egg whites

---------------------HORSERADISH SAUCE---------------------
      8 oz Sour cream or half yogurt
           Horseradish; to taste,
           - freshly grated
      2 ts Green onion; finely chopped
      1 ts Lemon juice

------------------------TO GARNISH------------------------
           Flat-leaf parsley
 
  Combine bulgur and half-and-half or evaporated skim milk in a 1 qt
  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 at 375°F for 35 to
  45 minutes, or until cooked through but not dry. Remove the foil
  during the last 15 minutes of baking. Serve with a dollop of
  Horseradish Sauce on top and garnish with parsley
  
  Horseradish Sauce:

  Mix all ingredients together.
 
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