Compass Rose Meat Platter (Printable View)

A visually striking platter featuring four meats paired with a creamy central dip and garnished with herbs and veggies.

# 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 black pepper, to taste

→ Garnishes and Accompaniments

10 - ½ cup pickled vegetables (e.g., cornichons, pearl onions)
11 - ½ cup assorted olives
12 - Fresh herbs (e.g., 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 to a small serving bowl and place at the center of a large platter.
02 - Fan smoked salmon pointing north above the dip, place chorizo slices below the dip pointing south, lay prosciutto to the right pointing east, and arrange roast beef to the left pointing west.
03 - Fill spaces between meat sections with pickled vegetables and assorted olives.
04 - Scatter fresh herbs around the platter for color and aroma.
05 - Offer with crackers or sliced baguette on the side, if desired.

# Expert Advice:

01 -
  • It looks like you spent hours planning when you really didn't, which is the best kind of appetizer magic.
  • Four completely different flavors mean there's something for everyone, and the creamy dip brings them all into conversation.
02 -
  • Room temperature changes everything—let those meats sit out for 15 minutes before serving so the flavors actually shine instead of tasting muted and cold.
  • The dip is the anchor that makes this work; if it's lumpy or tastes bland, the whole platter feels flat, so take a real minute to get it creamy and seasoned properly.
03 -
  • Slice your meats just before assembling—they dry out faster than you'd think, and freshly sliced always tastes better.
  • Keep everything cold until the moment you serve by chilling your platter in the fridge for 10 minutes beforehand, which keeps the meats looking jewel-like and tasting crisp.
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