Smoked salmon is salmon fillet that has been cured with salt and then smoked at a low temperature, so it is ready to eat straight from the pack, with no cooking needed. In Egypt you will find it in packs from 50g up to 1kg, as slices, balik (the thick centre loin) and trimmings for cooking. Maxim Food smokes its salmon in its own factory in Egypt and is a member of the European Salmon Smokers Association (ESSA).
Smoked salmon available now
Bundle 23: Soly Smoked Salmon Trimmings 1Kg OFFER
Original price was: 1000 EGP.949 EGPCurrent price is: 949 EGP. (incl. VAT)
Bundle 17: GET 4+1 FREE Caviale Smoked Salmon (5x100gm)
Original price was: 1375 EGP.1305 EGPCurrent price is: 1305 EGP. (incl. VAT)
Bundle 24: Soly Smoked Salmon Scraps (Prime Salmon Trimmings) 1Kg OFFER
Original price was: 1148 EGP.1089 EGPCurrent price is: 1089 EGP. (incl. VAT)Save EGP 59
Types of smoked salmon
- Sliced smoked salmon: thin, even slices for breakfast, canapés and bagels. The most popular choice.
- Balik: cut from the thick centre of the fillet and served in thicker slices. Richer texture, ideal for special occasions.
- Trimmings and scraps: the same smoked salmon in smaller, irregular pieces, at a much lower price. Perfect for pasta, quiche, scrambled eggs, salads and sushi rolls.
- Chilled or frozen: chilled smoked salmon is ready to serve; frozen packs keep longer and are thawed in the fridge before serving.
Norwegian or Scottish smoked salmon?
Both are excellent. Norwegian smoked salmon is mild and very consistent, which makes it the everyday favourite. Scottish smoked salmon is produced in smaller volumes and is often chosen for gifting and special occasions.
How to serve smoked salmon
- Breakfast: on toast with cream cheese, lemon and dill, or folded into scrambled eggs at the very end.
- Canapés: on crackers or blini with a little caviar on top.
- Pasta: stir trimmings into a creamy sauce off the heat so the salmon stays tender.
- Salads and sushi: add to green salads, poke bowls or homemade sushi rolls.
Tip: take smoked salmon out of the fridge 10 minutes before serving; the flavour opens up at cool room temperature.
How to store smoked salmon
- Chilled, unopened: keep in the fridge and use by the date on the pack.
- After opening: wrap tightly and eat within 2–3 days.
- Frozen: keep at -18°C, thaw overnight in the fridge, and do not refreeze once thawed.
How much do you need?
- Breakfast for two: 100g.
- Canapés for 10 guests: 300–500g.
- A buffet or large gathering: 1kg serves about 20–25 people as a starter.
Frequently asked questions
Is smoked salmon cooked?
Smoked salmon is cured and cold-smoked, not cooked, but it is safe and ready to eat straight from the pack.
What is the difference between smoked salmon slices and trimmings?
They are the same smoked salmon. Slices are cut evenly for serving; trimmings are the smaller pieces left from slicing and are sold at a lower price for cooking.
Where is Maxim Food smoked salmon made?
In Maxim Food’s own factory in Egypt, which holds ISO 22000 food-safety certification and is a member of ESSA.
Can I order smoked salmon for delivery today?
Yes. Orders placed before 5 PM are delivered the same day across Cairo and Giza, chilled to your door.