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1
In a small saucepan, combine the water with the vinegar, sugar, kosher salt, mustard seeds, peppercorns, ginger, jalapeno and clove and bring to a boil.
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2
Simmer over low heat until the sugar and salt are dissolved.
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3
Arrange the herring fillets in a large, shallow heatproof glass baking dish.
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4
Pour 1 1/2 cups of the hot pickling liquid over the fish; reserve the remaining liquid.
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5
Let the herring and pickling liquid cool to room temperature.
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6
Marinate the herring until it is almost opaque throughout, about 20 minutes, depending on the thickness of the fillets.
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7
Meanwhile, in a small saucepan, sprinkle the gelatin over the fish stock and set aside until evenly moistened, about 10 minutes.
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8
Warm the gelatin mixture over low heat, stirring gently, just until warm to the touch.
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9
Put the red onion slices in a shallow bowl and strain the pickling liquid from the herring over them; let marinate for 10 minutes.
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10
Pat the herring fillets and the red onion slices dry and wipe off any marinade solids.
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11
In a large saucepan of boiling water, cook the asparagus until just tender, about 4 minutes; drain and refresh under cold running water.
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12
Cut the tips from the asparagus and set aside.
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13
Line an 8-by-3 1/2-by-2 1/4-inch loaf pan with plastic wrap.
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14
Dip 10 asparagus spears in the gelatin mixture and lay them side by side on the bottom of the terrine.
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15
Layer one-third of the onions over the asparagus and spoon 2 tablespoons of the gelatin mixture on top.
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16
Dip 3 of the herring fillets in the gelatin mixture and arrange them over the onion slices in an even layer.
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17
Repeat the layering 2 more times.
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18
Cover the terrine with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
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19
Shortly before serving, strain all but 2 tablespoons of the reserved pickling liquid into a bowl.
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20
Add the asparagus tips and refrigerate for 20 minutes.
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21
In a small bowl, stir the creme fraiche, then fold in the caviar.
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22
Season with pepper and refrigerate.
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23
Strain the remaining 2 tablespoons of pickling liquid into a small bowl and whisk in the olive oil.
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24
Season the vinaigrette with table salt and pepper.
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25
Unmold the terrine onto a work surface.
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26
Sawing gently through the plastic wrap with a serrated knife, cut the terrine into 1 -inch slices.
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27
Support each slice as you transfer it to a plate; discard the plastic wrap.
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28
Spoon the caviar cream on the slices.
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29
Garnish with the asparagus tips, chervil and dill, drizzle the vinaigrette over each slice and serve.
