Compass Rose Meat Platter (Printable)

A flavorful arrangement of four meats with a creamy chive dip, perfect for entertaining.

# Components:

→ Meats

01 - 3.5 oz smoked salmon (North)
02 - 3.5 oz spicy chorizo, sliced (South)
03 - 3.5 oz prosciutto, thinly sliced (East)
04 - 3.5 oz roast beef, thinly sliced (West)

→ 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 (e.g., cornichons, pearl onions)
11 - 1/2 cup assorted olives
12 - Fresh herbs (e.g., parsley, dill) for decoration
13 - Crackers or sliced baguette (optional)

# Directions:

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 at the center of a large platter.
02 - Fan the smoked salmon slices above the dip to point upward (North).
03 - Place the chorizo slices below the dip to point downward (South).
04 - Lay the prosciutto to the right of the dip, pointing right (East).
05 - Arrange the roast beef to the left of the dip, pointing left (West).
06 - Fill the spaces between the meats with pickled vegetables and assorted olives.
07 - Garnish with fresh herbs for color and aroma. Offer crackers or baguette slices on the side if desired.

# Expert Advice:

01 -
  • It looks impressive enough to make you feel like a pro, but honestly takes less time than ordering takeout.
  • Four completely different meats mean everyone finds something they love, and the creamy dip ties the whole compass together.
  • You can prep it an hour ahead and just let it sit on the counter—no stress, all style.
02 -
  • Room temperature is everything here: cold cream cheese won't blend smoothly, and cold meats won't taste nearly as flavorful, so pull them from the fridge 20 minutes before serving.
  • Arrange your platter no more than an hour before guests arrive, or the meats start to dry out and the whole thing loses its magic.
03 -
  • Use a very sharp knife to slice your meats paper-thin, and always slice against the grain for maximum tenderness.
  • If you're feeling fancy, add a tiny spoonful of horseradish or Dijon mustard to the dip—it adds a whisper of heat that makes people ask what the secret ingredient is.
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