There are some traditional elements to this lox breakfast board and some not so much. I swapped out the bagel with a crunchy, toasted sourdough bread and used crème fraîche mixed with fresh herbs instead of cream cheese. The lox are complemented with the traditional caper but I added a little extra crunch by way of cornichon, aka little pickles. I like to pre-make these open faced sandwiches for brunch and cut in half for guests to enjoy. I serve a simple green salad and fresh fruit on the side to create a simple get elegant meal.