In a medium bowl, combine softened cream cheese and sour cream until smooth. Stir in prepared horseradish, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, 1 teaspoon salt and 1 teaspoon white or black pepper. Taste and adjust horseradish or lemon to preference. Cover and chill at least 30 minutes to let flavors meld.

Prepare Caper Relish

In a small bowl, combine drained capers (roughly chopped if large), minced shallot, 1 tablespoon finely chopped parsley, and 1 tablespoon extra-virgin olive oil. Add remaining 1/2 tablespoon lemon juice if desired and stir. Chill briefly until serving.

Assemble

Arrange smoked salmon slices on a chilled serving platter, slightly overlapping. Place horseradish cream in a small bowl on the platter or pipe small dollops onto salmon. Spoon caper relish in a separate small bowl or place spoonfuls over portions of the salmon. Garnish with lemon slices and extra dill sprigs. Keep chilled until service.

Lemongrass Buffalo Meatballs

Prepare Meatball Mixture

Trim any excess fat from the ground buffalo. In a bowl, combine ground buffalo, finely minced white part of lemongrass (use only the tender inner stalks), minced garlic, grated ginger, sliced green onion, soy sauce, fish sauce, panko breadcrumbs, beaten egg, 3 teaspoons kosher salt and 1 teaspoon black pepper. Mix gently with your hands or a spoon until just combined—do not overwork.

Form and Sear

Portion mixture into 1-inch to 1 1/4-inch meatballs (about 20–24 meatballs). Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding. Sear, turning occasionally, until all sides are browned (about 6–8 minutes) and internal temperature reaches 160°F (71°C). Work in batches if necessary.

Finish and Keep Warm

Transfer cooked meatballs to a baking sheet and keep warm in a 200°F (95°C) oven if holding for buffet service. For added flavor, lightly brush with a mixture of 1 tablespoon soy sauce and 1 teaspoon honey before holding. Provide tongs or toothpicks for guests.

Watermelon Salad

Assemble Salad

In a large bowl, combine 4 cups diced watermelon, 1 cup diced cucumber, and 1/4 cup very thinly sliced red onion. Add 1 tablespoon chopped fresh mint and 1 cup crumbled feta.

Make Dressing and Toss

In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning.

Chill and Serve

Cover and chill the salad at least 15–20 minutes before serving to let flavors meld. Give a final toss and garnish with a few extra mint leaves. Serve cold.