Instructions: Place julienne strips of peppers in medium bowl; cover with cold water.

Refrigerate overnight to crisp and curl. Drain well before serving. In medium bowl beat egg whites until soft peaks from, set aside. Place salmon in food processor bowl fitted with metal blade. Process salmon until a paste forms. Add cream, egg yolks and fish base. Process until well blended. Add egg whites; process briefly to keep mixture light. Shape into quenelles (ovals) using 2 to 3 Tbsp. for each. In large sauce pan heat fish stock to a simmer over medium-high heat. Place quenelles in liquid; reduce heat to low. Poach until firm outside and internal temperature reaches 110 degrees. Prepare pasta according to package directions. Drain; keep warm.

Tip: Homemade pasta can be used. Divide pasta recipe into thirds. color one third with pureed beets, second with pureed spinach and remaining third with saffron (soaked in warm water). Roll pasta into sheets; cut into triangles about 1 1/2 inch on a side.

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