Compass Rose Four Meats (Printable)

Four distinct meats arranged in a compass shape with a creamy dip center, perfect for entertaining.

# Ingredient list:

→ Meats

01 - 3.5 oz smoked salmon
02 - 3.5 oz sliced spicy chorizo
03 - 3.5 oz thinly sliced prosciutto
04 - 3.5 oz thinly sliced roast beef

→ Central Dip

05 - 7 oz cream cheese, softened
06 - 2 tbsp sour cream
07 - 2 tbsp fresh chives, finely chopped
08 - 1 tbsp lemon juice
09 - Salt and pepper, to taste

→ Garnishes and Accompaniments

10 - 1/2 cup pickled vegetables (cornichons, pearl onions)
11 - 1/2 cup assorted olives
12 - Fresh herbs (parsley, dill) for decoration
13 - Crackers or sliced baguette (optional)

# Cooking steps:

01 - Combine cream cheese, sour cream, chives, lemon juice, salt, and pepper in a bowl until smooth. Transfer to a small serving bowl and place at the center of a large platter.
02 - Fan the smoked salmon above the dip, pointing upward to represent North.
03 - Place chorizo slices below the dip, pointing downward to represent South.
04 - Lay prosciutto to the right of the dip, pointing right to represent East.
05 - Arrange roast beef to the left of the dip, pointing left to represent West.
06 - Fill spaces between meat sections with pickled vegetables and assorted olives.
07 - Garnish with fresh herbs for color and aroma.
08 - Offer crackers or sliced baguette alongside, if desired.

# Expert advice:

01 -
  • Feels elegant and intentional, but comes together in less time than it takes to open a bottle of wine.
  • Guests naturally graze around the platter, mixing meats, dips, and vegetables in their own way, so everyone feels like they're discovering something new.
  • A single platter can feed eight people with minimal effort, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Softened cream cheese is non-negotiable—if it's cold, it won't blend smoothly and your dip will look grainy instead of luxurious.
  • Taste the dip before it goes on the platter because the flavors need to sing on their own; the meats are guests, not the main show.
  • Slice your meats just before assembling so they stay tender and don't dry out under the platter lights.
03 -
  • Buy your cured meats from a counter where someone can slice them fresh and thin—pre-packaged versions often taste more like cardboard than they deserve to.
  • Taste the dip on a piece of cracker to make sure it has enough seasoning, because tastes change subtly when food sits on a platter.
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