Drain and flake salmon.
Drain and mince pimento.
Combine salmon, pimento, carrots, potatoes, corn, peas, onion, cracker crumbs and seasonings in large bowl.
Stir in 1 cup milk and beaten egg yolks; mix well.
Beat egg whites until stiff; fold into salmon mixture.
Turn mixture into heavily greased 1 1/2-quart ring mold.
Cover mold tightly with foil; set mold in pan containing 1 inch hot water.
Bake at 375 degrees for 20 minutes.
Remove foil; bake for 30 minutes longer.
Combine bouillon cube and boil- ing water in saucepan, stirring until bouillon cube is dissolved.
Add spinach; cook, covered, for 5 minutes or until spinach is wilted.
Turn into blender con- tainer; process until spinach is pureed.
Melt butter in saucepan; blend in flour.
Stir in remaining milk gradually; add spinach puree.
Cook, stirring constantly, for 3 minutes, or until thickened.
Blend in sour cream and lemon juice, keep warm.
Remove salmon ring from oven; let stand for 5 minutes.
Invert ring onto serving platter.
Serve sauce with salmon mold.