2 large sweet potatoes, peeled and cubed
2 large carrots, cubed
1 large onion, cut into 1/3 inch slices
1 1/2 cups finely chopped smoked salmon
1 tablespoon butter
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
Place the potatoes, carrots, onion and salmon in a medium saucepan over low heat. Heat, stirring occasionally, for 5 minutes, until just tender. Remove from heat. Stir in butter and salt, basil, oregano, sage and salt mixture. Return saucepan to low heat and cook, stirring occasionally, for 3 minutes to 1 hour, stirring occasionally, for 10 minutes. Cool, serving hot or cold.