|3/4||c||Bulgar wheat; uncooked|
|1||c||Half-and-half OR- evaporated skim milk|
|2/3||c||Chopped red pepper|
|1||Garlic clove; minced|
|1||tb||Chopped flat-leaf parsley|
|1||tb||Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill|
|6||oz||Boned steamed salmon - flaked|
|3||Eggs OR- 1 egg and 2 egg whites|
|8||oz||Sour cream OR- 1/2 sour cream and - 1/2 low-fat yogurt|
|Freshly grated horseradish - (to taste)|
|2||ts||Finely chopped green onion|
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 375 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.