• Cut 2 parchment paper rounds and fit into the bottoms of 2, 4-inch springform pans. Lightly coat the insides and bottoms with oil spray and set aside.
• A hand-held electric mixer works best for this project. 
• Add the cream cheese, sour cream and lemon juice to a small bowl and blend until soft and creamy.
• With a rubber spatula stir in 2 tablespoons of the chives, dill, shallot, salt and pepper, mixing well to combine. 
• Next, gently fold in one-half of the chopped smoked salmon.
• To create the first layer, spoon 1/4 of the salmon mixture into the bottom of each prepared pan.
• Divide the remaining smoked salmon equally between the two pans, creating a thick second layer of smoked salmon.
• Next, divide the capers between the two pans, spreading evenly on top of each of the salmon, creating the third layer.
• Using the remaining cream cheese-salmon mixture add equal amounts on top of the capers. Pressing lightly to remove any air bubbles, and spreading smooth the top.
• Finish the torta by sprinkling the pink peppercorns lightly over the top of each torta and garnish with the reserved chopped chives. 
• Cover each completed torta with plastic wrap and refrigerate for 4-6 hours to firm up.

To serve:

• Run a thin-bladed knife around the inside edge to loosen. Flip the hasp on the outside of the pan and remove the side. *(See Notes) 
• Slide a knife or turner between the parchment paper and the metal bottom and lift the torta. Position the torta on the serving plate and arrange crackers or toasts around the edge.