Secret Smoked Trout Tart, Watercress, Thai Dressing

(This is an adaptation of Hazel Kerr's winning recipe for Salmon En Croute)

Makes 6 single serve tarts

200g cream cheese, full fat
3 tsp My Secret Kitchen Secret Wild Garlic Spices
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
1 egg, beaten
1 x 375g puff pastry sheet, ready rolled
100g smoked trout, flaked
Watercress, to serve
My Secret Kitchen Thai Dressing with Kaffir Lime to serve

In a small bowl, mix together the cream cheese with the Secret Wild Garlic Spices, a twist of Lemon & Chipotle Spiced Sea Salt and half of the beaten egg. Mix until smooth and put to one side for at least 1 hour. Preheat oven 200C / gas mark 7. Unroll the pastry sheet and cut into 6 equal rectangles.  Divide the cream cheese mixture equally over the pastry and smooth to within 1/2 cm of the edge. Divide the flaked trout over the top of the cream cheese and press lightly. Brush the sides of the pastry with the remaining beaten egg. Bake for 10 - 12 minutes or until the pastry is golden brown. Serve hot or cold, with the  watercress and drizzle with Thai Dressing with Kaffir Lime.