First make the dill salsa. Put all the ingredients in a blender or food processor and blitz until evenly blended, or chop them up and crush them together in a pestle and mortar, adding more lemon juice to loosen it, or oil or water if you prefer.
Cook the fish fingers according to the packet instructions, and while they’re cooking, lightly toast or grill the bread .
Butter the toasts, place the cooked fish fingers on top of one slice and drizzle with the dill salsa. Top with the other slice.