The terrine itself has a beautiful aesthetic. The shrimp and fennel flavors go wonderfully together and the harissa spice blend in the mix makes eating the terrine a delight. The issue arises when we look at serving the shrimp. A large block of shrimp is just not that easy to eat and certainly not something we want to serve. Consequently, we have hit a road block. The key is finding the proper balance between shrimp and the rest.
Often times stepping away from the subject and writing about the issue will spark ideas and reveals pathways. A salad of ripe and green mango and a puree of pine needle yogurt is one interesting avenue.Thinly slicing the the terrine like traditional charcuterie and serving it with a touch of mostarda fruit is another. Cutting the terrine into a large dice as the foundation for small bite is an intriguing idea. The more we ponder, the further we get.
