Musk Melon and Cucumber Terrine

I have been wanting to make a melon terrine for some time. Yet, I wanted it to retain the raw nature of the fruit. Similarly, I was unsure of how to cut and shape the melon for stacking. Then, it dawned on me. While most terrines are stacked, I could lay mine out flat or mostly flat. I took a quarter of a musk melon which I had previously compressed. I then sliced the melon from top to bottom. I then put slices of cucumber between the melon slices and used skewers to hold the slices in place. I then re-compressed the melon and cucumber slices. After an hour, I opened the bag, trimmed the terrine horizontally, and then cut slices to serve. Now this first terrine is remarkable to me because it presents a whole new approach to layering, stacking, and terrine making. I am now just beginning to think of the possibilities. We served the melon-cucumber terrine with marmalade-marinated squab, sweet and sour cabbage puree, sheep sorrel, and coffee oil vinaigrette.