- Wash and slice Red Bell Pepper into ¼ inch matchsticks.
- Wrap 2 to 3 Bell Pepper slices and a small amount of pea shoots in a slice of smoked salmon.
- Arrange on a serving platter; drizzle with olive oil and spritz with fresh lemon juice.
- Season with salt and pepper; serve at room temperature.
For a little extra kick you can drizzle with sriracha sauce.