Whitefish cheesecake with capers and preserved lemons from Lake Garda

INGREDIENTS FOR 4 PEOPLE
8 Garda whitefish fillets
2 tablespoons Garda salt-packed capers200 g ricotta
4 little focaccias (Mulino Bianco oil focaccelle, or other)
Chives
Gargnano salt-preserved lemons
1 fresh lemon
Gargnano extra virgin olive oil
Freeze raw fish before eating to avoid bacteria. After thawing, I skin whitefish fillets and remove every bone with tweezers.
I chop into tartare with a knife.
I put in a bowl with salt, pepper, extra virgin olive oil, grated zest of half a lemon and squeezed juice.
I add snipped chives.
I mix and rest half an hour.
Meanwhile, I soak capers to desalt, squeeze and chop.
I mix ricotta, capers, oil and pepper in a bowl; taste before salting, as capers are salty.
I mix thoroughly.into a lovely cream.
I toast focaccias in a frying pan.
I make a fitted cardboard ring around each toasted focaccia on a plate.
I add a caper cream layer.
I add about 1 cm whitefish tartare and garnish with two chive stems.
I add a lightly grilled tomato dressed with salt, pepper and oil.
For a citrus tang, I add wonderful lemons preserved in salt and oil from Valerio Giacomini's organic farm and olive mill in Gargnano, preserving local produce. A fantastic pairing.