More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. One or several warm dishes are often served with the meats on special occasions, for example: breaded plaice filet, fried sausage, with pickled red cabbage, or (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and (lit. "apple pork", roast pork or bacon in apple sauce). Summer offers lighter fare such as smoked mackerel, (lit. "summer salad", radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp.