Served as an appetizer in a Mediterranean restaurant, it was too beautiful to eat immediately, so I had to capture the moment in a photo.

Creatively executed, the fish mousse/terrine was accompanied by a richly designed palette: the contrast of the grape tomatoes, fresh basil leaves, frisée, radicchio and caviar was set off by lines of balsamic vinegar and extra virgin olive oil. A feast for eyes--and yes, it was divine!