Salmon Loaf with Horseradish Sauce
Salmon Loaf with Horseradish Sauce recipe
Yield
4 servingsPrep
40 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cracked wheat (bulgur)
uncooked |
|
| 1 | cup |
light cream (half&half)
|
|
| ⅔ | cup |
carrots
chopped |
|
| ⅔ | cup |
sweet red bell peppers
chopped |
|
| ⅔ | cup |
onions
chopped |
|
| 1 |
garlic cloves
minced |
*
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
flat-leaf, chopped |
|
| 1 | tablespoon |
lemon thyme
fresh, chopped |
* |
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
salmon
boned, steamed, flaked |
|
| 3 | large |
eggs
|
|
| Horseradish sauce | |||
| 8 | ounces |
sour cream
|
|
|
horseradish
freshly grated, (to taste) |
*
|
||
| 2 | teaspoons |
scallions, spring or green onions
finely chopped |
|
| 1 | teaspoon |
lemon juice
|
|
|
parsley leaves
flat-leaf, for garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cracked wheat (bulgur)
uncooked |
|
| 237 | ml |
light cream (half&half)
|
|
| 158 | ml |
carrots
chopped |
|
| 158 | ml |
sweet red bell peppers
chopped |
|
| 158 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
flat-leaf, chopped |
|
| 15 | ml |
lemon thyme
fresh, chopped |
* |
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
salmon
boned, steamed, flaked |
|
| 3 | large |
eggs
|
|
| Horseradish sauce | |||
| 231.2 | ml/g |
sour cream
|
|
| 1 | x |
horseradish
freshly grated, (to taste) |
*
|
| 1E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 5 | ml |
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 3½ 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℉ (190℃) 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.
