Compass Rose Four Meats Dip (Printer View)

A vibrant platter showcasing smoked salmon, chorizo, prosciutto, and roast beef with a creamy chive dip centerpiece.

# Components:

→ 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 (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)

# Method:

01 - In a bowl, blend cream cheese, sour cream, chives, lemon juice, salt, and pepper until smooth. Transfer to a small serving bowl and center it on 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; arrange roast beef on the left pointing west.
03 - Distribute pickled vegetables and olives evenly between the meats to fill the gaps.
04 - Sprinkle fresh herbs over the platter to enhance color and aroma.
05 - Offer crackers or sliced baguette alongside the platter as desired.

# Expert Advice:

01 -
  • It's a conversation starter that takes less than half an hour to pull together, even when guests are already arriving.
  • Four completely different flavor profiles mean everyone finds something they love, from smoky to spicy to delicate.
  • The platter looks showstopping, so you get all the credit for minimal actual effort.
02 -
  • If your cream cheese won't soften, cut it into small cubes and let it sit for ten minutes rather than microwaving it, which makes it grainy and separated.
  • Assemble this no more than two hours before serving, or the meats start to look tired and the pickled vegetables leach color into everything.
  • The magic happens when guests can actually taste distinct flavors between each meat and the dip—don't let them sit so close they mush together.
03 -
  • Slice the meats just an hour or two before assembly so they look vibrant rather than oxidized and gray.
  • A small squeeze bottle of quality olive oil drizzled over the pickled vegetables right before serving adds shine and another layer of flavor that guests won't expect.
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