Warm potted shrimp, ham and mushroom croissant

For an indulgent starter try Martin Blunos' luxurious recipe for savoury stuffed croissants served with a watercress salad
By Martin Blunos
Warm potted shrimp, ham and mushroom croissant
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 100 g button mushrooms, finely sliced
  • 1 squeeze lemon juice
  • 100 ml water
  • 50 g cooked ham, shredded
  • 200 g potted shrimps
  • 1 pinches freshly ground black pepper
  • 0.25 tsp nigella seeds
  • 1 pinches freshly grated nutmeg
  • 1 shots brandy
  • 1 tsp chives, snipped
  • 4 croissants, wrapped in foil and warmed through in allow oven for a few minutes

For the watercress salad

  • 1 handfuls watercress
  • 1 handfuls iceberg lettuce
  • 1 dashes of fresh lime juice
  • 1 dashes of olive oil


1. Place the mushrooms, lemon juice and water in a pan. Bring to the boil, then reduce the heat and cook until the mushrooms are cooked through and the water has evaporated. 2. Add the ham and potted shrimps. Heat gently, allowing the butter on the shrimps to melt down but not come to the boil.3. Mix in the freshly ground pepper, onion seeds, nutmeg and salt to taste. Heat the brandy in a small pan or ladle, light with a taper, and add to the mixture. Toss in the snipped chives.4. Meanwhile, prepare the watercress salad. Toss together the watercress, iceberg lettuce, lime juice and olive oil. 5. Slice the warmed croissants in half, and spoon over the shrimp mixture. Serve at once with the watercress salad.

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