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 roadblock. The key is finding the proper balance between shrimp and the rest. Oftentimes, stepping away from the subject and writing about the issue will spark ideas and reveal pathways. A salad of ripe and green mango and a puree of pine needle yogurt is one interesting avenue. Thinly slicing 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 a small bite is an intriguing idea. The more we ponder, the further we get.
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