3/4 c  Bulgar wheat; uncooked

      1 c  Half-and-half

           -OR- evaporated skim milk
    2/3 c  Chopped carrots

    2/3 c  Chopped red pepper

    2/3 c  Chopped onion

      1    Garlic clove; minced

      2 tb Lemon juice

      1 tb Chopped flat-leaf parsley

      1 tb Chopped fresh lemon thyme

           -OR- Mexican mint marigold
           -OR- dill
      1 ts Salt

    1/4 ts Pepper

      6 oz Boned steamed salmon

           -- flaked
      3    Eggs

           -OR- 1 egg and 2 egg whites
-----------------------------HORSERADISH SAUCE-----------------------------
      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

      1 ts Lemon juice

---------------------------------TO GARNISH---------------------------------
           Flat-leaf parsley
  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.