Boil or steam the potatoes then drain. When cool enough to handle, cut them into slices about 5 mm thick and toss with 1 tablespoon of the olive oil.
To make the tapenade, you can use either a knife or a small food processor to roughly chop the olives, anchovies, garlic and capers (if you use baby capers there’s actually no need to chop them), then mix with the lemon zest and juice, and the remaining olive oil.
Toast the bread until quite crisp on both sides and divide between 4 plates. Spread the tapenade over the slices of toast, then layer the beets, potatoes and herring on top as you see fit. Add a few sprouts and serve a lemon wedge to the side.
© 2005 Peter Gordon. All rights reserved.