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Alice Zaslavsky’s chat potatoes with green beans, smoked trout and bread and butter pickle dressing

Name: Alice Zaslavsky’s chat potatoes with green beans, smoked trout and pickle dressing recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1kg small chat (new) potatoes, halved; 400g green beans, topped, then torn or sliced in half; 1 butter lettuce (or cos or oak leaf lettuce); 200-300g hot smoked trout; 1 small red onion, halved and finely sliced with the grain; 250g baby cucumbers, sliced into coins; 1/4 bunch flat-leaf parsley, leaves finely sliced, stems finely chopped; 1/4 bunch dill, fronds picked (reserve some to garnish); 1 heaped tsp hot English mustard; 245g sour cream; 40g pickle

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Alice Zaslavsky’s chat potatoes with green beans, smoked trout and bread and butter pickle dressing — Rochelle Eagle

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by Alice Zaslavsky from Weeknights with Alice (Murdoch Books)

Cookbook author and food writer

Sep 29, 2026

It’s smoky, it’s creamy, it’s zingy and it’s super-good for you. This next-level potato salad from cookbook author and food writer Alice Zaslavsky is impressive enough for entertaining, but easy enough to whip up for yourself any day of the week.

This is an edited extract from Weeknights with Alice by Alice Zaslavsky, Murdoch Books, RRP $45.00. Photography by Rochelle Eagle.

1kg small chat (new) potatoes, halved
400g green beans, topped, then torn or sliced in half
1 butter lettuce (or cos or oak leaf lettuce)
200-300g hot smoked trout
1 small red onion, halved and finely sliced with the grain
250g baby cucumbers, sliced into coins
1/4 bunch flat-leaf parsley, leaves finely sliced, stems finely chopped
1/4 bunch dill, fronds picked (reserve some to garnish)

Bread and butter pickle dressing

1 heaped tsp hot English mustard
1 cup (240g) sour cream
1/2 cup (40g) bread and butter pickles

Method

1.

Pop the potatoes into a large pot, three-quarters filled with well-salted water. Bring to the boil, then drop to a gentle simmer and set a timer for 15 minutes.
2.

Once the timer goes off, check that you can almost stick a fork through a spud, then toss in the green beans for another 3 minutes. Scoop out ½ cup (125ml) of the water and reserve.
3.

Set a colander in the sink and drain the spuds and beans, then leave to steam-dry for 5 minutes or so while you get on with the salad.
4.

Pick the butter lettuce leaves into a salad spinner or large bowl. Cover with plenty of cold water and leave to soak, draining and spinning (either in a spinner, or wrapped in a tea towel/dish towel and shaken or swung about) just before you’re ready to serve.
5.

Scoop the mustard into a large mixing bowl. Splash in a few tablespoons of the hot potato cooking water and stir into a paste. Stir in the sour cream and pickles and taste for seasoning.
6.

Flake the fish on top of the dressing, feeling about for bones. (These are more of a bother with river trout; if you’re using ocean trout, no need to get too finicky.)
7.

Transfer the dry hot steamed potatoes and beans to the dressing and trout bowl. Then top with the onion, cucumber, parsley and dill. Leave everything layered so the spuds can warm the dressing and fish. Just before serving, fold everything together to coat. Taste again to make sure the choir is singing in harmony.
8.

Tumble the salad into a serving bowl. Top with the reserved dill fronds, a crack of pepper and some flaky salt. Serve the lettuce leaves in another bowl and allow eaters to help themselves.