In a small bowl, combine butter, snipped dill, and lemon zest, stirring to blend.
Using a 1½-inch round cutter, cut 15 shapes from frozen bread, discarding scraps. Place bread rounds in a resealable plastic bag, or cover with damp paper towels until thawed.
Using an offset spatula, spread a layer of dilled butter onto each bread round. Top each with a cucumber slice.
Garnish each with a fresh dill sprig, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-canapes-with-dilled-butter-recipe/