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
Freshly ground black pepper
For The Toasts:
8ouncesFrench (aka sweet) baguette or whole wheat ciabattathinly sliced and toasted
8ounceshot-smoked salmon
4smallroasted and peeled baby beetsthinly sliced
3smallshallotsthinly sliced
Fresh dillstemmed for garnish
Instructions
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.