Entree: Estonia – Central Culinary Region – Kama (Savory Estonian roasted flour porridge served as a hearty main with smoked fish and sour cream)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 cups (200 g) kama (roasted barley, rye, oat, and pea flour mix)
- 2 cups (480 ml) kefir or buttermilk
- 1 cup (240 ml) water
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) fine sea salt, plus extra to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 8 smoked sprats, approx. 8 oz (225 g) total
- 1 large onion, thinly sliced, approx. 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil or butter for frying
- 1 cup (240 g) sour cream
- 2 tbsp (8 g) chopped fresh dill (or parsley)
- Lemon wedges for serving (optional)

Instructions

1. In a medium saucepan, warm the kefir and water over low heat until just warm (do not boil). Whisk in the kama slowly to avoid lumps until smooth.  
2. Add the butter, salt, and pepper and continue to cook on very low heat, stirring frequently, until the mixture thickens to a porridge consistency, about 5–7 minutes. Taste and adjust seasoning.  
3. Meanwhile, heat the oil or butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes. Remove and drain on paper towel.  
4. If the smoked sprats are whole, remove heads and bones as preferred, then warm gently in a separate skillet for 1–2 minutes per side just to take the chill off; do not overcook.  
5. Divide the kama porridge among 4 bowls or shallow plates. Top each portion with warm smoked sprats, a generous spoonful of caramelized onions, and about 1/4 cup (60 g) sour cream.  
6. Sprinkle with chopped dill (or parsley) and serve immediately with lemon wedges on the side for squeezing over the fish.