Compass Rose Four Meats (Printable View)

Four cured meats arranged in a compass layout, paired with a creamy chive-infused dip and garnishes.

# 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 - ½ cup pickled vegetables (cornichons, pearl onions)
11 - ½ cup assorted olives
12 - Fresh herbs (parsley, dill) for decoration
13 - Crackers or sliced baguette (optional)

# How to Make It:

01 - Combine cream cheese, sour cream, chives, lemon juice, salt, and pepper in a bowl; mix until smooth. Transfer the mixture into a small serving bowl and position it at the center of a large serving platter.
02 - Fan the smoked salmon above the dip pointing north; place chorizo slices below the dip pointing south; lay prosciutto to the right pointing east; arrange roast beef to the left pointing west.
03 - Distribute pickled vegetables and assorted olives in the spaces between the meat sections to add variety and balance.
04 - Decorate with fresh herbs for visual appeal and aroma. Serve with crackers or baguette slices on the side if desired.

# Expert Tips:

01 -
  • Four completely different flavor profiles arrive at once, so every bite feels like discovering something new.
  • It looks dramatically fancy on the table but takes barely half an hour from start to serve.
  • The creamy dip brings everything together, making even the simplest crackers taste like they belong at a proper party.
02 -
  • Make your dip at least 15 minutes before serving so the flavors can settle and mingle—a dip made right before plating tastes flat and disconnected.
  • Arrange your meats as close to serving time as possible because thin slices dry out surprisingly fast when they're exposed to air, and nobody wants papery salmon.
03 -
  • Arrange your meats as late as possible before serving; humidity and air will age them faster than you'd expect, and crispy edges become sad and limp.
  • Taste the dip and adjust seasoning boldly—it should make your eyes open slightly wider when you taste it on a cracker, because it's the bridge between all those distinct proteins.
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