Back in the 90s, Patria was one of my favourite New York City restaurants. Opened by Douglas Rodriguez in the flatiron district, it presented a modern twist on classics from Puerto Rico, Cuba, Peru, Mexico, Venezuela and elsewhere down south. In a couple of the cookbooks by this terrific chef, he creates variations on the classic chimichurri - one with purple basil and this one with dill. I had not cooked with dill for a long time, but saw bunches at the markets this morning and I immediately thought of this sauce. In his recipe he uses flat parsley as well as dill. I did not have any parsley, but used the finely chopped tops of the baby carrots served here (also bought at the markets today). Royal blue potatoes are really creamy and have a fine layer of flesh tinged purple by the purple skin outside a core of pale yellow. They are great boiled whole and then mashed with a good butter (such as Lurpak), milk and a little grey sea salt. And they end up this pastel purple colour - and there are not enough purples in food. Nor black.
SALMON WITH DILL CHIMICHURRI & ROYAL BLUE POTATO MASH
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