"Norwegian Lefse with Caribbean Smoked Salmon Buljol: A fusion recipe featuring 2 large potato lefse flatbreads filled with 200g cold-smoked Norwegian salmon torn into pieces, mixed with finely diced red and yellow bell peppers, red onion, minced garlic, deseeded and minced bird's eye chili, dressed with 2 tbsp cold-pressed olive oil and 1 tbsp fresh lime juice, seasoned with black pepper, topped with sliced avocado. The flatbreads are warmed in a dry frying pan and then rolled with the salmon mixture inside, sliced in half for serving."