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1
Place the pistachios in a small dry skillet and stir over medium heat until lightly toasted and fragrant, about 5 minutes.
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2
Pour the pistachios into a colander and stir and shake them over the sink to cool them and to remove some of the skins.
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3
Chop the pistachios and set them aside.
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4
In a small bowl, blend together the two cheeses and a few grinds of white pepper until smooth.
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5
Line a deep 3 or 4-cup bowl or fluted mold with plastic wrap.
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6
Spoon one third of the cheese mixture inside and pack it down; level the top with a rubber spatula.
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7
Sprinkle the minced salmon evenly over the cheese and press it down with the back of a tablespoon.
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8
Spoon another third of the cheese over the salmon, pack it down, and level the top with a spatula.
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9
Sprinkle all but 1 tablespoon of the pistachios evenly over the cheese and press it down with the back of a tablespoon.
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10
Spoon in the remaining cheese, pack it down, and level the top.
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11
Cover with the overlapping plastic wrap and chill for 2 or 3 hours.
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12
Uncover the top of the cheese, turn the bowl upside down, and unmold the cheese onto a large plate.
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13
Remove the plastic and sprinkle the reserved pistachios on top of the torta.
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14
Let the torta sit at room temperature for 1 hour.
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15
Circle the cheese with crostini and baguette slices and serve with 2 knives for cutting into wedges and spreading on the crostini and baguette slices.
