Kreef mayonnaise (langoustine salad with mayonnaise)

Instructions

1. Bring salted water to the boil with the bay leaf and half the lemon juice.
2. Plunge in the langoustine tails and simmer for 2 to 3 minutes, until the flesh turns opaque and white.
3. Drain, cool them immediately in iced water, then peel and keep chilled.
4. Mix the mayonnaise with the crème fraîche, lemon zest, remaining juice, salt and pepper.
5. Wash and dry the lettuce, then divide the leaves between four bowls or plates.
6. Slice the cucumber into thin rounds and arrange them with the langoustines on the lettuce.
7. Coat with the lemon sauce, sprinkle with chives and paprika if you like, and serve with lemon wedges.