The traditional Northern German daily diet is centered around boiled potatoes, rye bread, dairy products, cabbages, cucumbers, berries, jams, fish, and pork and beef. A breakfast specialty is the Crispbread or "Knäckebrot", eaten with a variety of toppings such as ham, soft cheese, cucumber, tomatoes, and liver paste. Lentil stews and soups are very popular as a working lunch. Regional specialties in Schleswig-Holstein, Mecklenburg-Vorpommern and Lower Saxony include "Blutwurst" or Blood sausage and a variety of Blood puddings commonly eaten for brunch. Another Northern German regional specialty are "Hackbraten", meatloaves, made from a mixture of ground pork and beef and served with mashed potatoes, brown sauce and lingonberry jam. Many traditional meat-based lunch dishes are served with boiled or mashed potatoes and brown sauce. Eating brunch is very popular during weekends in the larger towns and cities. In regions nearer to the coast, fish is very popular, with Pickled herring and salmon being delicacies.