Shrimp Salad with Horseradish Foam

1.peel tomatoes, halve, remove seeds and cut into small cubes 2.remove peel from cucumber, halve lengthwise, remove seeds and cut into narrow slices (crescents) 3.clean mushrooms, rinse and cut into narrow slices 4. marinate the vegetables and the crayfish tails in a baking bowl with juice of one lemon and season lightly 5.for the horseradish foam, stir mayo, whipped cream, lemon and orange juice, sugar and the grated horseradish in a baking bowl and season strongly with salt and freshly ground pepper.

Serving: Spread a large lettuce leaf on each plate, arrange the shrimp salad on top, top with horseradish foam and sprinkle with chives. Serve with warm baguettes.

Our tip: Fresh chives are much more aromatic than dried ones!

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