Compass Rose Meat Platter

# What You'll Need:

→ Meats

01 - 3.5 oz smoked salmon

02 - 3.5 oz spicy chorizo, sliced

03 - 3.5 oz prosciutto, thinly sliced

04 - 3.5 oz roast beef, thinly sliced

→ 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)

# How To Make It:

01 - In a bowl, combine cream cheese, sour cream, chives, lemon juice, salt, and pepper. Mix until smooth. Transfer to a small serving bowl and place in the center of a large platter.

02 - Fan the smoked salmon above the dip pointing upward (north position).

03 - Place the sliced chorizo below the dip pointing downward (south position).

04 - Lay thinly sliced prosciutto to the right of the dip pointing right (east position).

05 - Arrange thinly sliced roast beef to the left of the dip pointing left (west position).

06 - Fill the gaps between meat sections with pickled vegetables and assorted olives.

07 - Decorate with fresh herbs for color and aroma. Serve with crackers or baguette slices if desired.

# Expert Suggestions:

01 -

It looks like you spent hours in the kitchen when really you've got it done in thirty minutes.
Every guest finds something they love because you're basically serving four different flavor worlds on one plate.
The creamy dip brings everything together in a way that feels both elegant and comforting.

02 -

Softening the cream cheese first is non-negotiable—cold cream cheese will not mix smoothly, and your dip will have little chunks that scream 'I didn't plan this.'
The dip can be made up to four hours ahead, which is a game-changer if you're entertaining and want one less thing to do when guests arrive.

03 -