Compass Rose Four Meats

# List of Ingredients:

→ 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 (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, then transfer to a small serving bowl and place it at the center of a large platter.

02 - Fan smoked salmon above the dip pointing north, place chorizo slices below pointing south, lay prosciutto to the right pointing east, and arrange roast beef to the left pointing west.

03 - Distribute pickled vegetables and assorted olives in the spaces between the meat sections to create visual balance and flavor variety.

04 - Decorate the platter with fresh parsley and dill for added color and aroma.

05 - Offer crackers or sliced baguette on the side to complement the meats and dip.

# Expert Advice:

01 -

It looks impossible to make but takes barely half an hour and requires almost no cooking.
Four different meats mean every guest finds something they love without you fussing over individual preferences.
The visual arrangement does half the entertaining work for you, letting the food speak for itself.

02 -

Cold meat tastes flat, so take your sliced meats out of the fridge fifteen minutes before plating—they'll sing with flavor again.
A too-thick dip will feel heavy and one-note; the sour cream is what transforms it from a spread into something you actually want to return to repeatedly.

03 -