If a bagel and lox turned Swedish, I imagine it'd end up something similar to this Beet Horseradish Smoked Salmon Breakfast Toast recipe. Slightly sophisticated but stupidly simple to put together, if I could, I'd have loaded toasts like this for breakfast, lunch, and dinner.
1teaspoonwhite wine vinegarplus more for soaking shallots
Kosher salt and Freshly ground black pepper
8ouncesFrench (aka sweet) baguette or whole wheat ciabattathinly sliced and toasted
4smallroasted and peeled baby beetsthinly sliced
Fresh dillstemmed for garnish
For the horseradish sauce: Whisk together yogurt, crème fraîche horseradish, 1 teaspoon of the vinegar, and salt in a small bowl; taste, and add more seasoning, as desired.
For the toasts: Place shallots in a nonreactive bowl and just cover with vinegar -- set aside until shallots have mellowed in flavor, about 5 minutes. Drain vinegar from shallots then set aside. Spread each toast with a spoonful of the horseradish sauce, break apart salmon into flaked pieces and divide among toasts, top with beets, drained shallots, and dill, and serve.