My ex-wife became quite anemic at certain times of the year. Liver (specifically, chicken liver—it was easy to get at the farmer's market) was among the things we tried to maintain her iron levels (including iron supplements, the Lucky Fish, and large quantities of spinach). Frankly, I cannot stand liver—the smell, the taste, nor the mental image of a liver as a processor of toxins that I probably don't want to eat. However, I did find that pâté was a pretty tolerable way of preparing liver.
My understanding is that the general theory of pâté is that you caramelize a good quantity of shallots (or other onions) in a lot of butter, throw in the liver (making sure to keep enough space so that everything browns nicely, but keeping the temperature moderate), then deglaze the pan with some brandy or madeira or sherry or some such. The whole mess is then liquified in a blender or food processor, and allowed to cool. As it cools, the fats (from the butter and liver) solidify and you end up with something spreadable.
A few things which seemed to help (and, honestly, I got to liking various versions of pâté after exposure):
Soak the liver overnight. Most of the internet tells you to soak livers in milk. I just used water (or, on a few occasions, coffee, because... why not?). I'm not sure what magic the soaking does (though this has been addressed before), but an overnight soak seems to ameliorate some of the strong flavors.
Add strong flavors. When the onions are nearly done, add a ton of garlic. Or herbs and spices. This is probably not terribly French, but a teaspoon of cayenne is real nice in the preparation. I've also enjoyed pâté made with a lot of capers and anchovies (which give the whole concoction a salty, marine feeling). My guess is that things like tarragon, oregano, marjoram, etc are more traditional, but the goal is to add flavors that you like. You are cooking for yourself, so find the flavors you like.
Don't overcook it, but it doesn't really matter. Overcooking liver (or any meat, really) makes it tough. However, you are going to throw all of this into a blender and pulverize it. Sharp blades hide a lot of sins.
Trim the gristle (or don't). For chicken livers, this is honestly kind of a pain, but for larger animals, it is probably not so bad. Livers are surrounded by a lot of connective tissue and fat, and you likely want to make most of that go away. On the other hand, everything is going into the blender, so if you miss a bit of connective tissue, it isn't such a big deal (and you probably want to keep the fat... mmm... fat).
Being a secular Jew, I find that this is best spread on a matzoh, though any toasty or crunchy base will do (Ritz crackers if you are feeling a bit trashy, or some solid rye toast for a little eastern European flair—the crunch is important). A dollop of sour cream is also a nice touch.