If a bagel and lox turned Swedish, I imagine it'd end up something similar to this Beet Horseradish Smoked Salmon Breakfast Toast. Slightly sophisticated but stupidly simple to put together, if I could, I'd have loaded toasts like this for breakfast, lunch, and dinner.
plus more for soaking shallots
thinly sliced and toasted
stemmed for garnish
For the horseradish sauce: Whisk together yogurt, creme fraiche horseradish, 1 teaspoon of the vinegar, and salt in a small bowl; taste, and add more seasoning, as desired.
Sauce can be made up to 2 days ahead; store refrigerated in an airtight container.
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.
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