Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           bulgur wheat -- uncooked
   1      cup           half-and-half -- or- evaporated skim
     2/3  cup           chopped carrots
     2/3  cup           chopped red pepper
     2/3  cup           chopped onion
   1                    garlic clove -- minced
   2      tablespoons   lemon juice
   1      tablespoon    chopped flat-leaf parsley
   1      tablespoon    chopped fresh lemon thyme
                        dill
   1      teaspoon      salt
     1/4  teaspoon      pepper
   6      ounces        boned steamed salmon -- - flaked
   3                    eggs -- or- 1 egg and 2 egg
                        -----horseradish sauce-----
   8      ounces        sour cream -- or- 1/2 sour cream
   1 1/2                low-fat yogurt
                        freshly grated horseradish -- - (to taste)
   2      teaspoons     finely chopped green onion
   1      teaspoon      lemon juice
                        -----to garnish-----
                        flat-leaf parsley

Preparation:

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 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.