• Prep mold. Lightly oil a 3- or 4-cup deep bowl or mold. I use a small-ish mixing bowl. Line the mold with plastic wrap, leaving 4 to 5 inches of plastic wrap overhanging the side. (Oiling the mold keeps the plastic wrap from moving around while you are adding the filling, and also makes it easy to unmold.)
• Blend cheeses. Place cream cheese, goat cheese, and 1 teaspoon lemon juice in a food processor and blend until smooth and creamy. It should be spreadable but not too soft. Remove 1/4 cup; cover and refrigerate ( you’ll use this later to finish the outside once it’s unmolded.)
• Create Layer 1. Spoon 1/3 cup of cheese mixture into bottom of the lined mold. Cover top of cheese with a small piece of waxed paper or plastic wrap, and press down on the paper to smooth the cheese into an even layer. Remove the paper and use a knife or back of a tablespoon to finish smoothing.
• Create Layer 2. Sprinkle salmon evenly over the top. Cover with a small piece of waxed paper or plastic wrap, and press down on the paper to smooth the salmon into an even layer. Remove the paper and use a knife or back of a tablespoon to finish. Sprinkle with 1 tablespoon pistachios.
• Create Layer 3. Place small dollops of 1/2 cup of the cheese mixture on top of the salmon and nuts, spreading out as evenly as possible. Cover with a small piece of waxed paper or plastic wrap, and press down on the paper to smooth the cheese into an even layer. Remove the paper and use a knife or back of a tablespoon to finish.
• Create Layer 4. Peel, pit and mash avocado. Stir in green onion, remaining 1 teaspoon lemon juice and Tabasco; season to taste with salt and pepper. Spoon mixture on top of cheese layer in mold; smooth top with back of spoon. (I find I don’t need to use the paper for smoothing this layer.) Sprinkle with 1 tablespoon pistachios.
• Create Layer 5. Place small dollops of the rest of the cheese mixture on top of the avocado and nuts. spreading out as evenly as possible. Cover with a small piece of waxed paper or plastic wrap, and press down on the paper to smooth the cheese into an even layer. Remove the paper and use a knife or back of a tablespoon to finish.
• Refrigerate. Cover with the overlapping plastic wrap and chill for at least 3 hours or overnight.
• Unmold. Around 90 minutes before serving, remove the reserved 1/4 cup cheese mixture from the refrigerator and bring to room temperature. Around one hour before serving, take the mold out of the refrigerator and uncover the top. Place a small plate over the top that is around the same width (or a bit wider) than the mold. Turn mold upside down and gently shake until the torte plops out onto the plate. Remove the plastic wrap.

Finish. At this point you have two choices:

• A. If you want to see the layers, spread some of the reserved cheese mixture just on the top cheese layer, covering over any wrinkles or indentations.
• B. Alternatively, for a cleaner look, you can “ice” the entire torte with the cheese, hiding the layers.
• Sprinkle the remaining 2 tablespoons chopped pistachios over the top and let some fall down the sides.
• Serve with crackers or crostini.