Sugar-Cured Salmon with Wasabi on Toasted Brioche

Place a side of salmon in a mixture of sugar, sea salt, crushed ginger, picked thyme and cracked black peppercorns to cure for between 4 and 6 hours. Wash off when the salmon is cured and cut into nice thin slices as for smoked salmon. Shred and salt the cucumber. When it’s soft rinse off the salt, and mix with a little sugar and rice-wine vinegar. Mix some powdered wasabi with hot water, and whisk into a vegetable-oil mayonnaise. Make sure the mayonnaise is hot and spicy. Cut some brioche into small squares and toast.