Originally Posted by arced
Ok... maybe cheese isn't the best, but there's got to be something more than "serve on a cracker." I do agree with the beer suggestion.
Sauteed onions work decently well with them, but they drastically alter the flavor. I'd still have them on bread or crackers if I add onions, but personally I think the onions are just a distraction for people that don't enjoy their pure seafood taste. Ditto for lemon. They are good alongside pierogies, different preparations of potatoes (including latkes), and (of course) salads. I like them with sauteed peas and onions, soups, dumplings, etc. Basically, they work with starches, some vegetables, and spices. That's pretty much how it goes for all fish, especially smoked oily fish. Oddly, they don't work as well with eggs as other smoked fish but they can still work. Hard-boiled eggs seem to work better than fried or poached in terms of flavor and fussiness. All said, I prefer them on rye with lager. Secondarily, I like them alongside sauteed pierogies, peas, and onions (though in this case, I often prefer vodka as a drink -- one of the few times I actually enjoy vodka neat).