In a bowl combine butter, dill and lemon zest. Place on a piece of clingwrap and roll up to form a cylinder. Chill until required.
Cook kipper fillets either in a non stick fry pan, or under the grill, cook them flesh side to the heat to begin with for 2-3 minutes, then flip for the final minute. The kippers should curl up slightly once cooked.
Alternatively, they can be cooked in the microwave on a plate for 4 minutes with some clingwrap covering the plate.
Serve immediately with crusty toast or bread roll and slices of lemon dill butter prepared earlier.