There are two more traditional ways to serve this pork pate.  First as an appetizer, slice about 1/4 inch piece and plate with a nice stoned ground mustard, sliced cornichons, brined mini onions, some olives, and toasted baguette slices or a toasted whole grain bread.  Second, this works great to make a sandwich.  Take a french baguette and spread a piece onto the baguette with some stone ground mustard and sliced cornichons and serve.  And then of course, it's open to your experimentation and creativity.