Salmon Loaf with Horseradish Sauce

• 3/4 cup cracked wheat (bulgur) uncooked
• 1 cup light cream (half&half)
• 23 cup carrots chopped
• 23 cup sweet red bell peppers chopped
• 23 cup onions chopped
• 1 each garlic cloves 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
• 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

1. Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure.
2. Cover with heavy-duty plastic wrap and vent.
3. Microwave on High 3 to 3 1/2 minutes.
4. Let stand, covered, for 15 minutes.
5. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray.
6. Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well.
7. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon.
8. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375F (190C) F for 35 to 45 minutes, or until cooked through but not dry.
9. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parsley.
10. HORSERADISH SAUCE: Mix all ingredients together.

cracked wheat, light cream, carrots, sweet red bell peppers, onions, garlic, lemon juice, parsley, lemon thyme, salt, black pepper, salmon, eggs, sour cream, scallions, lemon juice, parsley

Taken from recipeland.com/recipe/v/salmon-loaf-horseradish-sauce-41939 (may not work)