Perfect any time of the day and fab as part of a wintery fireside spread. Replace the smoked fish with smoked salmon or tinned tuna if you like.
In a food processor, churn the feta with the other ingredients, adding water a little at time to help break it down.
Remove from the food processor bowl and transfer to a bowl.
Chill until ready to serve with the freshly toasted Turkish bread. 1 block Zany Zeus classic feta
2 tablespoons Zany Zeus crème fraiche
150 grams of your favourite smoked fish, all bones removed (smoked salmon or tinned tuna, drained well)
3 tablespoons Olivo extra virgin olive oil
¼ teaspoon freshly cracked black pepper
¼ cup loosely packed Italian parsley, finely chopped
1 teaspoon Sabato salted capers, rinsed well
Juice of 1 lemon
Wild Wheat Turkish pide, toasted