Hot-smoked Trout, Mexican-spiced Chickpeas & Corn Salsa

Serving size

1 person 2 people 4 people

Ingredients

4 hot-smoked trout fillets (skin on) (Fish)
140g sweetcorn

(sweetcorn, water, salt)
2 unwaxed lime
1 handful of fresh coriander
1 cucumber
1 shallot
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
400g tomato & herb sauce

(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
460g chickpeas

(Chickpeas, water, salt)
80g baby spinach
2 pepper
4 garlic clove

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	514Kcal
	373kJ	2151kJ
Fat	3.5g	20g
of which saturates	0.6g	3.7g
Carbohydrates	3g	18g
of which sugars	2.0g	12g
Protein	7.6g	44g
Salt	0.48g	2.8g
Fibre	2.3g	13g

Back

High protein 1/3 daily fibre 11 plants Low sat fat

Hot-smoked Trout, Mexican-spiced Chickpeas & Corn Salsa

Prep time: 20 mins

Total time: 25 mins

Cuisine: European

Food group: Fish

This warming stew is packed with flavour and protein. Sustainably-sourced trout, served with a zingy charred sweetcorn salsa. A bed of fibre-rich chickpeas seasoned with punchy Mexican spices. Lashings of lime to add zing. Handfuls of coriander to bring the freshness.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Pull out a medium ovenproof dish, a large frying pan, a medium bowl, a measuring jug & a sieve

Get roasting

Drain the sweetcorn, then add to the medium ovenproof dish, along with the trout, and drizzle with 1 tsp oil
Roast for 15-18 mins, until the trout is piping hot and the corn is charred

Simmer the chickpeas

Thinly slice the garlic. Dice the peppers into 2cm chunks. Rinse the spinach. Drain and rinse the chickpeas
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 3-4 mins, until softened. Add the garlic and cook for 30 secs
Stir in the Mexican spice mix, tomato herb sauce, chickpeas, stock powder and 200ml water. Simmer for 5 mins
In the final 1-2 mins, add the spinach and stir to wilt. Season with salt to taste

Make the salsa

Meanwhile, finely dice the shallot. Dice the cucumber into 1cm chunks. Roughly chop the coriander. Zest the limes
Add the shallot, cucumber, lime zest and coriander to the medium bowl, along with the juice from 1 lime and 1 tsp oil. Add half the charred corn and toss to combine. Season with salt and pepper

Finish & plate up

Stir the remaining charred corn through the chickpeas
Serve the Mexican-spiced chickpeas into bowls, topped with the hot-smoked trout and salsa. Garnish with the remaining lime, cut into wedges