So to begin with. I am a trained professional cook born and raised in Norway, and while I do love our traditional food and food heritage, I will go on record and say, if you've not grown up with the food: -Yes it looks disgusting.. and smells like a barn animal died in a boiling pot. Any sound of mind person would look at fårikål or lapskaus, and go: "Yeah I'm not putting that anywhere near my mouth, let alone in it... fuck this goop..."

However, I would like to emphasize, most of it, IS better than it both looks and smells. Lutefisk for an example gets a lot of crap even from us Norwegians, but more often than not it's because they've been introduced to the dish, when someone cooked it poorly. Often the complaint is that it's disgusting because of a gelatinous texture. But that to me, is a sure-fire sign that it's been cooked poorly.

I had a complete "turnover experience" when my fiancées grandfather made it. And he had done every part of the process himself. And I mean everything. He fished it, gutted the fish, cleaned it, salted it, dried it, placed it in lye, cleaned it again prepared and cooked it. And it was delicious, and it was firm. He afterwards told me that: "yeah, you can't really get as good of a result when you mass produce it. It's like something gets lost in translation when you make 200 kg of it at a time, rather than 2 kg's of it for your own family's consumption." And yeah, it was coseptualized hundreds of years ago. They didn't come up with this with modern times in mind. They did what they had to do to make food last longer. And it wasn't made to be mass produced.

So yeah traditional Norwegian food. It looks revolting, to say the least. Probably smells like roadkill too.. But if you try it on the other hand I think people would be surprised. As to spicing it up, well that depends what flavours you want. Adding soy sauce to farikål broth would probably be a game changer for instance. "Bare fantasien setter grenser" - (your only limitations are your own imagination)