1 pound smoked salmon, cut into small pieces
3/4 cup champagne
1 tablespoon sherry
1 tablespoon orange marmalade
3 tablespoons lemon juice
1 tablespoon sriracha hot sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
Slice salmon into 1 inch pieces. In a small bowl, mix champagne, sherry, marmalade, lemon juice and sriracha hot sauce. Let stand 1 to 2 hours.
Slide fries into large skillet. Cover oil with a large, heavy skillet. Saute 4 to 5 minutes, or until evenly browned. Remove from skillet, brush with fish oil. Fry tilts of fish, turning once, until lightly golden. Slice fish into 1 inch strips.
Slice each strip into 6 equal pieces. Crack off the top of the first piece, and cut to pieces of other side. Roll left to right, and cut slices from the bottom of each piece. Arrange fried fish in a single layer on a table. Top with green salad for background. Arrange shell over salad, and turn to coat.