A traditional smorgasbord has five parts, to be visited in order—requiring five trips to the table. The first part offers a variety of herring (including, at Christmas, sillsallad—beet and herring salad), sharp cheese, and boiled potatoes. The second is dedicated to cold fish and shellfish dishes like poached and smoked salmon, gravlax, smoked eel, and shrimp and cucumber salad. The third offers meat dishes at room temperature: cold cuts, pates, roasted reindeer, little sausages. Next are warm foods such as Jansson's temptation, herring gratin, meatballs, and, at Christmastime, ham, lutfisk, and creamed kale. The last trip to the smorgasbord is for desserts such as cakes, puddings, more cheese, and fresh fruit.