Smoked Bluefish Pâté | Recipe by Chef Will Gilson

Ingredients

• 4 ounces cream cheese, softened
• 4 ounces crème fraîche
• 4 ounces greek yogurt
• Zest and juice of 1 lemon
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• 1 teaspoon sriracha hot sauce
• 1 teaspoon chili flake
• 1/4 cup finely chopped chives
• 1/2 pound skinless, boneless smoked bluefish, flaked
• Grilled bread or crackers for serving