To a large mixing bowl, add 1/2 minced shallot, 2 small containers of greek yogurt, 1/2 tsp garlic powder, 1/2 tsp aleppo pepper, and 1/4 cup lemon juice. Use a rubber spatula to fully combine the ingredients. Then add 1/4 cup mayonnaise and all of the chopped herbs (chives, dill, and parsely). Stir to combine.
To this base, add 1/2 cup frozen baby peas, the 2 drained tins of smoked trout, and 1 tsp kosher salt. Stir again, breaking up the pieces of trout until its mostly flaked throughout. Whisk in 1 tsp of whole grain mustard and 1/2 tsp sriracha, or more to your liking. Taste and add more salt or other seasonings as needed.
Served chilled in a bowl, with chips, raw veggies, or torn bread to eat with it. Garnish with any fresh dill or chives, some flakey salt, and some pickled red onions — if you have them.