1 teasp Lemon juice
Method
Combine bulgur and half-and-half or evaporated skim milk in a glass bowl.
Cover with cling film and prick a couple of times.
Microwave on High 3 to 3½ minutes. Let stand, covered, for 15 minutes. Meanwhile, sauté the vegetables with the garlic in a pan with 1 tab butter or oil.
Combine the bulgur wheat, vegetables, and the rest of the ingredients in a large bowl.
Press the mixture into a lightly greased 2½ pint loaf tin.
Bake, covered with aluminum foil at 375F/190C for 35 to 45 minutes, remove the foil for the last 15 mins until cooked through but not dry.
Take the salmon loaf out of the oven and leave to cool for 15 mins (this will make it easier to turn out and cut).
Turn out onto a pretty plate.
Serve with a green salad and new potatoes. Put the horseradish sauce in a small bowl on the side.
Tip
If you can’t find any fresh horseradish, use a good quality shop bought horseradish sauce and mix a little sour cream or yoghurt into it to taste.
Source: Pam Hotch, Fairbanks, Alaska The Herb Companion, August/September 1993
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* the reason that salmon loaf receipe is spelt incorrectly is not because I can't spell "recipe" but because some people do type "receipe" into the search engines by mistake and by including it here it helps the engines to find the page.
