My French host mother got this recipe from the local farm to table grocery store. The store may be small but it’s quite the food experience. It’s original name Ferme du Sart had to be renamed O’Tera Sart because some French were adamant it was not a real “farm” but should be considered more like “fields/land.” Every time I’m in Lille I HAVE to go grocery shopping here. They have some amazing yogurts, cheeses, and meats from various neighboring farms. Most of the produce comes from their own fields but is supplemented by local farmers’ produce. The breads and baked goods are always staring you down, begging to jump into your cart. But what will always jump into your cart, free of charge, are their recipes. As you zigzag your way through the aisles you’ll find various recipes next to certain foods, incase you needed new ideas. It’s a dangerous place to be! So it was surprised to see how they incorporated their local northern coast shrimp into their salmon terrine recipe. I’ve adapted this recipe so you won’t have to struggle with a French to English translation, and the measurements are easier to follow. And trust me, this is a lot easier than it may look, thanks to a food processor. The terrine is normally served chilled but you can always enjoy it hot. If you’re entertaining, your guests are going to think you really rolled out the red carpet for them. So lights, camera, action and knock them off their feet!